Lenten Recipes

~CALF’S LIVER QUENELLES

Steep a thick layer of bread in milk, until
well soaked, then squeeze and mix with half a pound of finely ground
calf’s liver, and season with parsley, chives and lemon peel in small
quantities, and all finely ground. Dust in salt and pepper and a
tablespoonful of flour. Bind the mixture with beaten eggs. Divide the
mixture with a tablespoon into small quantities and shape each one like
an oval. Plunge the ovals into a saucepan of boiling water and boil for
a half an hour. Chop some bacon, place it in a frying-pan with a lump of
butter and fry until brown. When the quenelles are cooked pour the hot
bacon and fat over them, and serve.Pancake Recipes

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