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Calves' Liver Molds

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Ingredients
  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)
  Bay leaf 1⁄2
  Ground mace 1 Pinch
  Onion slice 1
  Peppercorns 4
  Butter 1 Tablespoon
  Flour 1 Tablespoon
Directions

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.
Cool slightly.
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.

Recipe Summary

Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Meat

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