No. 906 — Calf-Liver Pudding with Raisin Sauce
English historical translation of Molokhovets recipe No. 906 from the 1901 Russian cookbook, retaining original methods and measures.
Boil calf liver and grate it. Finely chop one onion, fry in 1½ spoonfuls of butter and let cool.
Mix the onion with three egg yolks, ⅜ Russian pound of white bread soaked in a glass of milk, ½ glass of currants, salt, nutmeg, the grated liver and one small glass of cognac.
Work very thoroughly in a stone bowl, fold in four beaten egg whites and boil in a napkin for about 1½ hours, as described in the cookbook's note on puddings.
For the sauce, fry a spoonful of flour in one spoonful of butter. Thin with 1½ glasses of broth and ½ glass of wine, boil and strain.
Add lemon juice, a little sugar, lemon slices and ¼ glass of raisins. Bring it all to the boil and pour over the pudding.
To provide
½ calf liver and 1 onion ½ Russian pound of butter and 4 eggs ⅜ Russian pound of white bread 1 glass of milk to soak the bread ½ glass of currants and salt Nutmeg | For the sauce: 1 spoonful of butter and 1 spoonful of flour ½ glass of wine and 1–2 pieces of sugar ½ lemon or 1 spoonful of capers, or gooseberry juice ½ glass of raisins |