Sauted Liver Foie Saute

Take some nice calf's liver, cut from it some slices about a quarter-inch thick, trim into nice neat shapes about four inches long, season with salt, pepper, a little finely-chopped cooked lean ham and eschalot, sprinkle over it a little finely-sifted flour on both sides, and fry it in a well-buttered saute pan till a nice brown colour, turning it only once while cooking. Take up, and arrange the liver straight down an entree or flat dish, on a border of potato puree (vol. i.) that has been arranged on the dish by means of a forcing bag with a large rose pipe; pour Nesle sauce round the dish, sprinkle over the liver a little coralline pepper and raw chopped parsley, and serve while quite hot for an entree for dinner or luncheon.

Calf's Liver En Poupee Foie De Veau En Poupee

Cut some nice fresh calf's liver into slices about a quarter of an inch thick, and cut these again into pieces about one inch and a half square, dip each piece into warm butter and season with coralline pepper, salt, and chopped parsley. Cut some very thin slices of raw streaky bacon about the same size as the liver, make a little slit in each piece with a small knife, and arrange bacon and liver alternately on little wooden skewers, allowing one skewer to each person. Whip one or two raw eggs, according to the number of skewers to be dressed, and mix with the egg a finely-chopped bayleaf, a sprig of thyme, one eschalot, and a little coralline pepper and salt; dip the prepared skewers into this and then into freshly-made white breadcrumbs, and fry for four or five minutes in clean boiling fat, when they should be a pretty golden colour. Take up and, if wished, replace the wooden skewers by silver ones, sprinkle the meat with a little finely-chopped raw green parsley, dish up in a pile as in engraving, and serve with Nesle sauce round for an entree, or second-course or luncheon dish.

Mock Pate De Foie Gras Pate De Foie Gras Faux

Take one and a half pound of livers, either game or poultry or calves', and half a pound of fat and lean ham or bacon, and cut up in little dice shapes; chop up very fine one ordinary sized onion, a good sprig or two of parsley, thyme, and three or four bayleaves; add about twelve crushed peppercorns, black and white, a good pinch of salt, and put these in a saute pan with four ounces of butter, make it warm, then strew in the livers, etc.; fry them altogether for about eight or ten minutes, then pound in the mortar till quite smooth and rub through a fine wire sieve.

If using this for potting, press it into a clean jar and cover over the top with a piece of water paste (vol. i.), and stand it in the oven in a tin containing boiling water, and let it cook with the water boiling round it for about half an hour; put it away to get cold, and the next day fill up the jar with clarified butter and keep in a cool place. The puree which is passed through the sieve can be used as a puree of liver for farcing birds, when a little chopped truffle and three yolks of eggs should be well mixed into it.