Pullet-livers in Wrappers
Ingredients
Directions
Prepare the livers
Remove the gall from the livers.
Plunge the livers into boiling water, then drain immediately.
Cut each liver in half and season with salt and spices.
Mask the livers with cooked fine herbs.
Wrap and cook
Wrap each liver in a small sheet of paper.
Cut the paper like lamb cutlets.
Oil the wrapped livers.
Place the wrapped livers on a gridiron and warm them over hot ashes or at the entrance of the oven for 15 minutes, turning carefully to avoid burning the paper.
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
What each ingredient does
- Pullet fat-livers
- Provide the rich, tender meat that is the main element of the dish.
- Cooked fine herbs
- Add aroma and fresh flavour that perfumes the livers as they warm.
- Oil
- Helps the paper brown and crisp and keeps the wrapped livers from drying out.
The step that matters
Turning the wrapped livers over the heat. The paper is the only barrier between the livers and the fire. If it burns through, the livers dry out and scorch, so turn them carefully and keep them at a gentle, steady warmth.
“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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