Tourtes Out Zephirs De Fraises De Veau - Chaudron Pie

Make a good Puffpaste Pie, and bake it by itself; make a Ragout with the Chaudron (first well boiled) Mushrooms, Parsley, Shallots, a clove of Gar-lick, a glass of white Wine and Cullis; reduced to a good Consistence, then put in the Chaudron cut in slices; skim the Fat very clean, add Pepper, Salt, and a good Lemon squeeze, served in the Pie. When properly brazed, it may be served with any Sauce; and is also made into Sausages.

Foye De Veau A La Hate. Calf's Liver In A Hurry

Cut it in thin slices, then fry it in Butter, with Pepper, Salt, and chopped Shallots: When done add a spoonful of Vinegar.

Foye De Veau A La Rocambole - Calf's Liver With Rocambole

Chop green Rocambole and Mushrooms, cut the Liver in thin slices, put it together in a Stew-pan with a bit of Butter, rolled in Flour, and a glass of white Wine; boil for half an hour, reduce the Sauce, and add Pepper, Salt and Vinegar. - If you would have it white, make aLiaison of yolks of Eggs and Cream, Verjuice or Lemon; this is called a la Poulette, when white.

Foye De Veau A La Broche - Calf's Liver Roasted

Lard the Liver with pretty large Lardons, rolled in fine Spices; roast it, and servea Sauce Piquante, viz. sharp or relishing.

Foye De Veau En Hatereaux. Calf's Liver Haslets

Cut it in pretty large pieces, marinate it with Butter, Pepper, Salt, and Sweet Herbs chopped; leave it some time over a very slow fire; then roll several pieces in Veal Cowl, with as much Sauce as possible; tie it upon an Hatelet, viz. a large Skewer, with thin slices of Lard round, and roast it. Serve with it relishing Sauce, as l'Aspic, Nivernoise, or any other.

Foye De Veau A La Braise - Calf's Liver Brazed

Lard the Liver with large Lardons, and braze it in a Stew-pan of much the same bigness, with a few slices of Lard, sweet Herbs, Laurel, Onions, Roots, and a jill of white Wine; boil it about an hour, and serve it with a relishing Sauce; or reduce its own Sauce, if not too much salted, skim off the fat, sift it, and add a little Butter and Flour, scalded Parsley chopped, Vinegar or Lemon.

Foye De Veau A La Mariniere Calf's Liver, The Sailor's Fashion

Cut a Liver into four or six pieces, and fry it in Butter, turning it several times till it is thoroughly done; then take it out of the Stew-pan, and put into the same Pana little Flour, pouring about half a pint of Red Wine on it by little and little; then add three or four Shallots, Parsley and Chibol, finely chopped, Pepper and Salt; boil this together, and reduce it to a Sauce Consistence; then put the Liver in it to warm toge-ther: When ready to serve, add a few Capers, and a chopped Anchovy.

Crepinettes de Foye de Veau or Veal en Crépine, only differ in Size, and arc done as all former directions; which to avoid repetitions I shall pass over.

Saucisses De Foye De Veau - Calf's Liver Sausages

They are made after the same manner as Pork, or other Sausages; the Meat used gives the name.

Rognons de Veau de plusieurs Façons. Veal Kidney of different Fashions.

Mix sliced Onions and minced Kidney, fry it in Butter, and add a little Broth, a spoonful of white Wine, Pepper and Salt: Serve with a Liaison of three yolks of Eggs and Cream. If you would have it brown, instead of Eggs and Cream, use Cullis Sauce. - You may also serve them broiled with a relishing Sauce. - Of roasted Kidnies you also make Omelets, to serve upon toasted Bread, and they are very good to mix with most sorts of Forced-meat.