A guide to modern cookery

served as a relevé, braised and whole. 1247—FOIE DE VEAU BRAISÉ A LA BOURGEOISE Lard the piece with large, seasoned strips of bacon, as for “Bœuf à la Mode.” Brown it slightly in the oven, and then put it into a saucepan garnished for braising. (No. 247.) Moisten with one pint of white wine, and reduce it completely. This done, moisten again with brown stock, adding one pint of Espagnole sauce per quart of the moistening. It is sufficient if the moistening and the sauce reach a little above the middle of the piece of liver. When the cooking is two-thirds completed, transfer the liver to another saucepan; surround it with carrots, shaped like elongated olives and half-cooked in consommé; and some small onions, half-cooked in butter. The amount of this garnish of carrots and onions should naturally be in proportion to the size of the piece of liver. Strain the sauce over the whole, and complete the cooking gently in the oven. Dish the liver with the carrots and onions all round; reduce the sauce if necessary, and pour it over the garnish. N.B. The latter need not be arranged symmetrically. On the contrary simplicity should be made a feature of these bourgeois dishes. 1248—FOIE DE VEAU A L’ANGLAISE Cut the calf’s liver into fairly thin slices, from two-and-a-half oz. to three oz. in weight. Season them with salt and pepper; dredge them, and toss them in butter. Grill an equal number of rashers of bacon. Dish the slices of liver and the rashers of bacon alternately, and sprinkle them with the butter in which the liver was cooked, or with a brown butter. 1249—BROCHETTES DE FOIE DE VEAU Select a pale piece of calf’s liver and cut it into square pieces two-thirds of an inch thick. Season with salt and pepper, and toss the pieces in butter, just to stiffen them. Put them into a basin with an equal quantity of _blanched_ salted breast of pork, cut into squares, and of slices of cooked mushrooms. Add a few tablespoonfuls of stiff Duxelles sauce, and toss the whole together,