No. 903 — Calf-Liver Salnik Wrapped in Caul Fat
English historical translation of Molokhovets recipe No. 903 from the 1901 Russian cookbook, retaining original methods and measures.
Soak calf liver for two hours. Scald with boiling water, boil until half cooked, cool and mince finely.
Add one spoonful of butter, half a French white bread roll soaked in milk and squeezed, two spoonfuls of sour cream and four egg yolks.
Season with salt, black pepper, allspice and nutmeg. Add a finely chopped onion fried in ½ spoonful of butter.
Fill a piece of veal caul fat, the thin fatty membrane covering the tripe, with the mixture and bake in the oven.
Serve with rich sauce No. 470.
To provide
1 calf liver and 1 onion 6 allspice berries and 6 black peppercorns ½ French white loaf | 1 glass of milk and 2 spoonfuls of sour cream Nutmeg and 4 egg yolks 1½ spoonfuls of butter and veal caul fat |