A guide to modern cookery

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, 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 maitre-d’hétel 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 SAUTE 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 Ib. 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 frangipane 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 twe 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. When taking the loaf out of the oven, let it stand for five minutes, that the forcemeat inside may thoroughly settle; turn it out on a round dish, and cover it with a Duxelles, Italienne, Bordelaise, brown caper, or other sauce. 1253—COTES DE VEAU Veal cutlets may either be grilled or sautéd, but the second method of cooking them is, in most cases, preferable. When they are sautéd, the cutlets should be cooked in clarified butter, over a somewhat fierce fire and in a utensil large enough to hold them without crowding. This done, dish them; pour away the butter in which they have been cooked; swill the saucepan, i.e., dissolve the concentrated gravy adhering to the sides and bottom of it with a liquid in keeping with the garnish; either mushroom cooking-liquor, white or red wine, or Madeira, etc.; and add this swilling-liquor, reduced, to the accompanying sauce. The latter is generally a buttered half-glaze, but the best adjunct to veal cutlets is a pale meat glaze, moderately buttered. All vegetable and paste garnishes, given under Cushion of Veal, suit veal cutlets. I must therefore beg the reader to refer to those recipes, as circumstances may dictate; and restrict myself to a few formule which, in my opinion, are suited more particularly to veal cutlets. 1254—COTE DE VEAU A LA BONNE FEMME