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Liver a LA Creme

Tender calf liver served over buttered toast with bacon, topped with a cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Liver a LA Creme

Ingredients

Directions

Prepare the liver

  1. Wash the calf's liver.

  2. Boil the liver in salted water until very tender.

  3. Drain the liver.

  4. Chop the liver finely.

Make the cream sauce

  1. Make a cream sauce.

  2. Add the chopped liver to the sauce, bringing it to a boil.

Assemble and serve

  1. Arrange buttered toast in triangles on a hot platter.

  2. Pour the mixture over the toast.

  3. Fry the bacon slices.

  4. Place one bacon slice on top of each piece of toast.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Liver + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together731 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Liver + buttertop 19% of all pairs
    Smell alikemoderate
    Cooked together2,065 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Calf's liver
Forms the main body of the dish; boiling until tender makes it soft enough to chop and blend.
Bread
Forms the crisp base that holds the creamy liver mixture above it.
Bacon
Adds salty, smoky fat as a topping that flavours each piece of toast.
Butter
Adds richness to the toast and keeps the bread from sticking to the pan.

The step that matters

Boil the liver until very tender. Liver turns grainy and tough when overcooked, but it must be fully softened to chop finely and blend into the sauce. Watch the time and stop once it is very tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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