Soupe aux Foies de Volaille
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- one and one-half oz. of butter
- one quart of white consommé
- one wineglass of good Madeira
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Make a roux from one and one-half oz.
- of butter and as much flour.
- When it has acquired a nice, light-brown colour, moisten it with one quart of white consommé or brown stock, and set to boil, stirring the while.
- Add one-half lb.
- of raw chickens’ livers rubbed through a sieve, and set to cook for fifteen minutes.
- Rub the whole through tammy;
- season strongly with pepper;
- heat, and complete the preparation, at the last moment, with one-quarter lb.
- of sliced chickens’ livers, tossed in butter, and one wineglass of good Madeira.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Sieve