Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
X Italian Meat Dishes
Minuta alla Visconti #128 (Chicken livers with cream, eggs and cheese)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

Printer Friendly Version


Fowls' livers
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."


This recipe (No. 128) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

Back to main list