Liver Loaf
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g milk-fed veal liver
- g butter
- g fresh bread crumb
- g grated Parmesan
- chicken livers
- dl Marsala
- tbsp meat gravy or broth
- eggs
- bay leaf
- salt and pepper
Instructions
- Sauté the sliced veal liver and halved chicken livers with bay and butter, season, add Marsala, and cook 4-5 minutes so the liver stays tender.
- Pound the liver with the bay; make a bread mush from the pan juices and add it.
- Sieve, then add Parmesan and eggs, thinning with gravy or broth.
- Mold with buttered paper and set firm in a bain-marie.
- Unmold warm; when cold, coat with aspic No. 3. Serves twelve.