Croûtes au Foie de Raie (Bread Cases with Skate Liver)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Croûtes of crumb of bread
- Skate liver
- Strongly aromatic court-bouillon
- Beurre noisette
- Lemon juice
- Chopped parsley
Instructions
- Prepare croûtes of pain de mie as in the preceding recipe.
- Poach the skate liver in a strongly aromatic court-bouillon and drain it thoroughly.
- Cut the liver in dice and fill the croûtes with it.
- Sprinkle with Beurre noisette, add a drop of lemon juice and scatter over a suspicion of chopped parsley.