Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| 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
- one cupful of liver pulp one quarter cupful of flour panada
- one teaspoonful each of butter
- one half teaspoonful of pepper
- one quarter cupful of flour panada
- two eggs
- two molds of the same size
- salt
- pepper
- cayenne
- nutmeg
- allspice
Directions
Cut a calf's liver in pieces; pound it in a mortar and press it through a sieve; add to one cupful of liver pulp one quarter cupful of flour panada, one teaspoonful each of butter and salt; one half teaspoonful of pepper; dash each of cayenne and of nutmeg and allspice, and two eggs. Mix well together and pass it again through the sieve. Put the mixture into a well-buttered pint mold; place it in a pan of hot water in the oven for forty-five minutes or more. An ice-cream brick-mold makes a loaf of convenient shape. It may be served hot with a brown sauce; but is better cold with salad, or used like pate de foie gras. A loaf of any game may be made in the same way. The loaf may be made very ornamental by decorating it with pieces of truffle, ham, and white of hard-boiled eggs cut into diamond shapes and fitted together to look like blocks. To arrange this decoration use two molds of the same size; butter one of them and apply carefully the decoration; line the other with thin slices of larding pork and cook the liver or game mixture in it; when it is cold remove the pork, and this will leave it small enough to fit into the decorated mold. Fill the space between them with aspic jelly and let it become well set before unmolding the form.