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Farce of Fat Livers for Gratins

A mixture of fat livers or leg of veal bound with bread panada and egg, shaped and baked into gratin pieces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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

  1. Prepare fat livers or leg of veal as directed for farce of livers for game pies.

  2. Add ⅓ cup of well-made bread panada and 1 raw egg to bind the mixture.

Test and bake

  1. Roll a small quantity in flour.

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

  3. Check if it holds its shape.

  4. If it shrinks, add more panada and another egg to compact it.

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

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

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

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

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
Forms the main body of the farce, giving it its substance and flavour.
Well-made bread panada
Adds moisture and softness, keeping the farce tender rather than dry.
Raw eggs
Bind the mixture so it holds together and sets when baked.

The step that matters

Testing the shape after baking. Raw eggs set as they heat, so a test piece that shrinks shows the mixture is too loose. Adding more panada and egg before shaping helps it hold its form.

“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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