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1.5 lb liver - chicken
4 oz cognac
2 oz madiera
-
1 lb veal-puree
4 slices bacon
4 anchovy - chopped
4 eggs
0.5 c cream
-
4 oz butter
1 qt mushroom - sliced
1 Tbsp zeste orange
2 oz cointreau
-
2 tsp sage
1.5 tsp thyme
1 Tbsp salt
1.5 Tbsp black pepper - cracked
2 Tbsp parsley - chopped
=Marinate liver with 1. 12 hrs.
Puree 1. & 2. in order. Saute 3. together, cook, add. Add rest. Use two 4 in x 8 in paper lined molds, in bain marie. 350F ~1hr. Do not overcook.
4 oz cognac
2 oz madiera
-
1 lb veal-puree
4 slices bacon
4 anchovy - chopped
4 eggs
0.5 c cream
-
4 oz butter
1 qt mushroom - sliced
1 Tbsp zeste orange
2 oz cointreau
-
2 tsp sage
1.5 tsp thyme
1 Tbsp salt
1.5 Tbsp black pepper - cracked
2 Tbsp parsley - chopped
=Marinate liver with 1. 12 hrs.
Puree 1. & 2. in order. Saute 3. together, cook, add. Add rest. Use two 4 in x 8 in paper lined molds, in bain marie. 350F ~1hr. Do not overcook.