(1530). Calf's Liver A La Clermont (Foie De Veau A La Clermont)

Cut up finely one pound of white onions and fry in butter to have them a nice golden color. Drain this off, and moisten the onions with sufficient stock (No. 194a) to allow them to swim; set it on a slow fire to cook and fall to a glaze, moisten with one and a half pints of espagnole (No. 414). reduce to half. Cut slices from a calf's liver three-eighths of an inch in thickness; pare each one the shape of a large chicken fillet, and lay them in a sauteing pan with clarified butter, season with salt and pepper, and fry on both sides till they are firm to the touch, then drain off the butter and add the above Clermont, finishing with chopped parsley. Remove at the first boil, dress the liver and pour the Clermont over.

(1531). Calf's Liver And Bacon (Foie De Veau Au Petit Sale)

Cut quarter of an inch thick slices of liver, season with pepper and a little salt, dredge over with flour, and fry with some butter in a pan. When the liver is cooked, dress, pour over the butter and garnish with very thin slices of broiled bacon.

(1532). Calf's Liver Italian Style (Foie De Veau A L'Italienne)

From a fine calf's liver cut six transversal slices, each three-eighths of an inch thick; season with salt and pepper. Melt some clarified butter in a sautoir, and when hot range in the slices of liver to cook rather slowly for five minutes on one side, then turn them over to cook as long on the other - ten minutes in all - lay them on a plate, leaving the batter in the sautoir. and glaze them over. Add to the butter in the sautoir one tablespoonful of chopped shallot and two of onions; fry very slowly, then put in double the same quantity of chopped up mushrooms and let cook until they have exhausted all their moisture; dilute with a little veloute and reduce for a few moments, slowly adding one gill of white wine and three teaspoonfuls of essence of truffles (No. 395); take from the fire, and replace the liver leaving it to heat without boiling. Dress the slices in a circle on a dish, and finish the sauce with a pinch of chopped parsley, and pour the whole over the liver.

(1533). Calf's Liver With Fine Herbs - Fried (Foie De Veau Saute Aux Fines Herbes)

Cut from a fine calf's liver three-eighths of an inch thick slices; season them with salt and pepper, and roll in flour, then fry in butter, keeping them rare; it will take about four minutes for each side. Add to the butter some shallots, mushrooms, chives, parsley, and chervil all finely chopped; dress the liver, pour over the chopped preparation and finish with the juice of a lemon.