Skip to main content
Main

Farce of Fat Livers for Gratins

A farce made from finely chopped fat livers or veal mixed with bread panada and eggs, then baked until firm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Farce of Fat Livers for Gratins

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the farce

  1. Prepare the farce by finely chopping the fat livers or veal.

  2. Mix in the bread panada and raw eggs until well combined.

Test and bake

  1. Roll a small quantity in flour.

  2. Bake on a small sheet at 400°F (200°C) for 5 minutes.

  3. Check if it holds its shape; if it melts, add more panada and another egg.

  4. Use the farce once it is firm.

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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Bread + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,383 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Liver + eggtop 28% of all pairs
    Smell alikelow
    Cooked together1,177 recipes

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

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Fat livers or leg of veal
Provides the main body and rich flavour of the farce.
Bread panada
Adds moisture and body, helping the farce hold together.
Raw eggs
Bind the mixture and help it set when heated.

The step that matters

Testing whether the farce holds its shape. If the farce is too loose it will melt when baked instead of setting. Adding more panada and egg before using it helps the mixture bind and firm up.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes