Minuta alla Visconti (Chickens' Livers) by www.country-cooking.com
Ingredients: Fowls' livers, eggs, cheese, butter, cream, cayenne
pepper.
Braize two fowls' livers in butter, then pound them up, and mix
with a little cream, a tablespoonful of grated cheese and a dust of
cayenne.
Spread this rather thickly over small squares of toast, and keep
them hot whilst you make a custard with half an ounce of butter, an
egg well beaten up, and a tablespoonful of cheese. Stir it over
the fire till thick and then spread it on the hot toast. Serve
very hot. This makes a good savoury.
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