Calves' Liver Molds Recipe
Ingredients
| 1/2 lb calves' liver | ||
| 1 shallot, or scallion, finely chopped | ||
| 1/4 cup chopped bacon, or ham | ||
| 1 large egg, beaten to mix | ||
| Heavy cream | 2 Tablespoon | |
| 2 slices lean cooked ham | ||
| Milk | 3/4 Cup (16 tbs) (For bechamel sauce) | |
| Bay leaf | 1/2 (For bechamel sauce) | |
| Pinch of ground mace | ||
| Onion slice | 1 (For bechamel sauce) | |
| Peppercorns | 4 (For bechamel sauce) | |
| Butter | 1 Tablespoon (For bechamel sauce) | |
| Flour | 1 Tablespoon (For bechamel sauce) | |
| 4 dariole molds or custard cups; | ||
| 2-inch cookie cutter | ||
| Salt | To Taste | |
| Pepper | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste | |
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.
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.
Chef
