Calves' Liver Molds
|Calfs liver||1⁄2 Pound|
|Shallots/Scallion||1 , finely chopped|
|Chopped bacon/Chopped ham||1⁄4 Cup (4 tbs)|
|Egg||1 Large, beaten to mix|
|Heavy cream||2 Tablespoon|
|Lean cooked ham slices||2|
|For bechamel sauce|
|Milk||3⁄4 Cup (12 tbs)|
|Ground mace||1 Pinch|
For sauce, infuse milk by bringing it almost to a boil with bay leaf, mace, onion and peppercorns; keep hot 5-7 minutes and strain.
In a saucepan melt butter; when foaming, remove from heat and stir in flour.
Pour in infused milk, return to heat and bring to a boil, stirring until thickened.
Season, simmer 2 minutes and cool.
Have a steamer over pan of boiling water ready.
Work liver twice through the fine blade of a grinder with shallot and bacon or ham.
Pound mixture with a mortar and pestle and stir in egg.
Beat in cold bechamel sauce.
Alternatively puree liver, onion, bacon, and egg with sauce in a blender.
Season well and stir in cream.
Thoroughly butter the molds or cups and place a round of cooked ham, stamped out with a cookie cutter, in the base of each one.
Spoon liver mixture into the molds, cover each securely with a piece of brown paper and place in steamer.
Cover and steam 15 minutes for molds, 20 minutes for custard cups, or until firm.
Slip a small knife inside around edge to loosen molds and turn onto a hot platter.
Pour around a little sauce piquante; serve rest separately.