No. 1084 — Mixed Poultry or Hare Livers in Madeira Sauce
English historical translation of Molokhovets recipe No. 1084 from the 1901 Russian cookbook, retaining original methods and measures.
In households where many birds are used, the livers of ducks, hens, geese, hares and other animals may be collected and mixed for this dish.
Soak ten livers in milk for six hours, which the author says makes them pale and swollen.
Brown a heaped spoonful of butter, stir in ½ spoonful of flour and fry until reddish; dilute with one glass of broth, boil and add a small glass of Madeira.
Do not salt the livers yet, according to the source. Lightly dust with flour, add to the sauce and simmer covered over low heat for five to ten minutes.
If liked, add one or two sliced onions or a few truffles previously cooked in broth. Salt the sauce to taste at serving and stir.
To provide
10 livers and ½ spoonful of flour 1–2 spoonfuls of butter and 1 small glass of Madeira | 3 glasses of milk Optional 1–2 onions and 2–3 truffles |