Calves' Liver Molds Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Calfs liver1⁄2 Pound
 Shallots/Scallion1 , finely chopped
 Chopped bacon/Chopped ham1⁄4 Cup (4 tbs)
 Egg1 Large, beaten to mix
 Heavy cream2 Tablespoon
 Lean cooked ham slices2
For bechamel sauce
 Milk3⁄4 Cup (12 tbs)
 Bay leaf1⁄2
 Ground mace1 Pinch
 Onion slice1
 Peppercorns4
 Butter1 Tablespoon
 Flour1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 932 Calories from Fat 471

% Daily Value*

Total Fat 50 g76.3%

Saturated Fat 23.6 g118%

Trans Fat 0 g

Cholesterol 1074.7 mg358.2%

Sodium 1333.3 mg55.6%

Total Carbohydrates 36 g12.1%

Dietary Fiber 0.92 g3.7%

Sugars 10 g

Protein 85 g169.4%

Vitamin A 1783.4% Vitamin C 6.1%

Calcium 26.2% Iron 92.8%

*Based on a 2000 Calorie diet

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.
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