Finally there are the fillets of calves' liver, so frequently seen and appreciated abroad.

Foie De Veau A L'Italienne

Cut a nice calves' liver into thickish slices as for liver and bacon, and place these in a stew-pan with a tablespoonful of salad oil, a slice of smoked bacon, or ham, a gill of light white -French wine, and lastly a d'Uxelles mixture of parsley, green onions, and mushrooms; season with salt and white pepper, and repeat these layers of" liver, bacon, and d'Uxelles mixture till the liver is done, finishing with a slice of bacon. Put the lid on and let it all cook together gently for rather more than an hour over a very gentle fire; lift out the liver and dish up neatly in a circle on a very hot dish; strain the sauce after carefully removing the fat, and pour it round the liver, garnishing the latter -with fried parsley. If the sauce should be too thin, let it boil rapidly in an uncovered pan to reduce it; if, on the contrary, it is too thick, add more sauce, and let it cook till it will just coat the back of a. spoon.

Fillets De Veau A La Lyonnaise

Slice down about. 21b. of calf's liver, seasoning it with salt and pepper, and dusting it fairly generously with flour. Melt 3oz. or 4oz. of butter in a pan, and when it is. dissolved and very hot, lay in the liver, and let it cook in this butter for six minutes, turning it once during this time; then lift out the liver and keep it hot. Now add to the butter in the pan 3oz. of well washed and finely minced onions, and let these cook for two or three minutes, then dish the liver en couronne, and pour the butter and onion into the centre. Serve at once, with a cut lemon and red pepper handed round.

Fillets De Veau A La Menagere

Cook the liver exactly as in the preceding recipe, then strew over the meat a teaspoonful of finely chopped and well washed shallot, about twice as much well dried flour, and about a tablespoonful of finely minced parsley; moisten this all with a full gill of wine, either white or red, and the same of stock, let it all boil up and serve at once.

There are one or two recipes which are much appreciated in France, and may well come in here, though it is somewhat difficult to class them; such are, for instance, Lapin en Matelotte: Skin, well wash, and dry a rabbit, and cut it into neat joints, then fry it in butter with some mushrooms and a good-sized onion cut into rings; when lightly coloured and firm, dust it all well with flour and moisten it with a good gill each of wine and stock; then bring it to the boil and let it simmer gently till about half cooked; now add to it a small eel, skinned and cut up, a spoonful of capers, and two or three well washed, boned, and minced anchovies; let this all simmer together till cooked, then pour it all on to a very hot dish, and serve garnished with croutons of fried bread.