A guide to modern cookery

that each particle of the various ingredients may become coated with Duxelles. This done, impale the squares of liver and pork and the slices of mushrooms upon a ringed skewer, alternating them in so doing; sprinkle copiously with fine raspings and melted butter, and set to grill gently. These brochettes are served, either on a maître-d’hôtel butter, or on a Duxelles, Fines Herbes, an Italian or other sauce. 1250—FOIE DE VEAU A L’ESPAGNOLE Cut the calf’s liver into slices weighing three and a half oz.; season these with salt and pepper; dredge them; sprinkle them with oil, and grill them gently. Meanwhile, prepare:—(1) As many grilled half-tomatoes as there are pieces of liver; (2) onions cut into thin roundels, seasoned, dredged, and fried in oil; (3) a proportionate quantity of fried parsley. Arrange the grilled slices of liver along the centre of an oval dish; place a half-tomato upon each; and, on one side, set the fried onions, on the other, the fried parsley. 1251—FOIE DE VEAU SAUTÉ AUX FINES HERBES Cut the calf’s liver into slices, as above; season these with salt and pepper; dredge them, and toss them in butter. Arrange the slices in a circle on a round dish; and either pour the herb sauce over the slices, or serve it separately. 1252—PAIN DE FOIE DE VEAU For a calf’s liver loaf made in a quart mould: Cut one lb. of calf’s liver into dice, and finely pound these together with one-third oz. of salt, a pinch of pepper, and a little nutmeg. Add, little by little, five oz. of very cold frangipan panada, and two eggs. Rub through a sieve; put the forcemeat in a bowl; work it over ice, and finish it with two tablespoonfuls of chopped onions, cooked in butter, without colouration; the yolks of two eggs, and quarter pint of thick cream, added by degrees. Pour this forcemeat into a well-buttered quart Charlotte-mould; knock the latter gently on a folded serviette, with the view of settling its contents, and put it to poach in the oven in a _bain-marie_, for about forty-five minutes.