Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Bacon | 1 slice cooked (8g) | 43 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Liver | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a small slice of fat bacon over
- four fowls' livers
- half fill your cases
- half cook it first in butter
- one side
- half their quantity of bacon
- parsley
- pepper
- salt
- cloves
- bay leaf
Directions
But now for the dish. Given three or four fowls’ livers, cut from the best pieces as many neat collops as you have cases to fill ; mince finely the rest of the liver, add some shallots, parsley, and mushrooms or truffles, or both if you have them, all finely minced, then some sweet herbs, pepper, and salt. Give this mixture a turn on the fire in a saucepan with a small quantity of butter, and half fill your cases with it ; place one of the collops in each, and a small slice of fat bacon over it ; fill up with a little brown sauce or rich stock ; then put the cases into the oven for twenty minutes, and serve. Another way to make the liver mince is to half cook it first in butter, and then to mince it. It can also be fried with equal quantities of bacon, and, with the addition of the seasonings mentioned above, the whole must then be pounded and passed through a wire sieve.
Foies gras treated in this way make rather a nice dish ; but if you go to the expense of foies gras, you must not omit the truffles. There is no end of the varieties of which these entrees are capable. You may use any forcemeat or farce you like; with that of liver, boned larks go very well, and the breasts of pigeons or black- birds will do just as well for most people, if you only take care to call your dish Alouettes en caisses.
But if you wish to produce this dish seriously the following should be the mode of proceeding :
Bone the larks skilfully, put the livers on one side, and set the bones and trimmings to boil with some good stock broth or even watei’, adding carrots, onions, parsley, pepper, salt, a few cloves, a bay leaf, and a few pieces ot ham or bacon. When well reduced, strain the gravy and put it by; cut up the larks’ livers, as also some fowls’ livers, in small dice; do the same with half their quantity of bacon. Fry a few shallots in plenty of butter, theu put