Name: Beryl Cisler
Ingredients: parsley

Beryl Cisler

Canapes of chicken or goose liver with bacon, butter, peppers, and parsley, and sardine paste with egg yolks, lemon juice, and parsley.

From an old cookbook · modernised transcription

By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 1 ingredients

Beryl Cisler

Ingredients

parsley

Directions

Prepare the liver topping

Boil or sauté the chicken or goose livers.
Mash or rice the cooked livers.
Chop crisp fried bacon.
Moisten the bacon with creamed butter or other fat.
Spread the bacon mixture on circular pieces of toasted bread.
Sprinkle the bread with bits of red or green peppers or chopped parsley.

Make the egg and sardine topping

Make a paste of equal parts yolks of hard boiled eggs and sardines.
Add a little lemon juice to the paste.
Spread the paste on toast.
Put egg whites through a ricer.
Mix the riced whites with chopped parsley.
Sprinkle the parsley mixture on top.

Garnish and serve

Garnish the plate with a red radish or sprig of parsley.

By Paidar, Marie, Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Chicken or goose livers (in the method): Provide the main savoury body of the spread once cooked and mashed.
Bacon (in the method): Adds crisp texture and salty, smoky fat to the topping.
Sardines (in the method): Add a rich, salty, oily flavour to the paste.
Hard boiled eggs (in the method): Their yolks form a creamy, binding base for the paste.
Lemon juice (in the method): Adds acidity that brightens the rich paste.