Ingredients:
Fowls’ livers
eggs
cheese
butter
cream
cayenne pepper

Braize two fowls’ livers in butter, then pound them up, and mix with a little cream, a tablespoonful of grated cheese and a dust of cayenne. Spread this rather thickly over small squares of toast, and keep them hot whilst you make a custard with half an ounce of butter, an egg well beaten up, and a tablespoonful of cheese. Stir it over the fire till thick and then spread it on the hot toast. Serve very hot. This makes a good savoury.

Share