French dishes for American tables

213. Braised Calf's Liver a la Bourgignone. Take an entire calf's liver, lard it thickly with larding pork, and put it in a saucepan with an ounce of butter, four bay-leaves, three branches of thyme, three cloves, a sliced onion and carrot ; cook for ten minutes, moisten with a pint of Spanish sauce (Art. 80) and a claret-glass of red wine. Simmer gently for an hour and a half, and take out your calf's liver, which keep very hot. Remove all grease from the liquid in which it was cooked, strain it, pour it over the liver, which should be left whole, and serve. 214. Calf's Heart aux Fines Herbes. Cut three calves' hearts in round or oval pieces, put them in a frying-pan in which you have melted an ounce and a half of butter, and, adding a little salt and pepper, cook gently, taking care to turn over until they are a good color on both sides, then drain them, leaving the butter in your pan, into which throw three chopped shallots. Toss them for half a minute in your butter, which pour over your calf's heart, and, when serving, put a tablespoonful of chopped parsley on top. 215. Calfs Feet a la Poulette. Prepare four calf's feet as the foregoing, cooking half an hour longer ; drain them, cut them in pieces, and serve with a sauce a. la poulette (Art. 103). 216. Veal Pot-Pie. Cut two pounds of a shoulder of veal in medium-sized pieces, which boil in a quart of water ten minutes, then put them for a moment in cold water, drain them, and place them in a saucepan on the fire with a quart of water, some salt, white pepper, a little nutmeg, and several branches of parsley, inclosing three bay-leaves, three branches of thyme, four pepper- corns, tied all together. Boil an hour. Mix in a bowl three tablespoonfuls of flour with half a glass of water, which add to your veal and boil ten minutes longer. Put in a bowl four ounces of flour with a teaspoonful of Royal Baking Powder, and mix well with a little water, so as to form a soft paste, with which make little round balls, poach them in boiling water, add them to your veal in the saucepan, having removed the parsley with its seasoning, and serve. 217. Sweetbreads aux Fines Herbes. Take some sweetbreads (in quantity according to their size), put them in a saucepan with some water, and simmer them gently for about ten minutes. Drain them, remove from them all skin and fat, shape them in round pieces, and put them in a frying-pan in which you have melted an ounce of butter and added a little salt and pepper. Let them simmer gently, turning them over now and then, and when they are a good color take them out. Chop three shallots and six mushrooms, put them in the butter in which your sweetbreads were cooked, let them remain on the fire for about two minutes, adding a little chopped parsley and the juice of a lemon, which pour over your sweetbreads, and serve. You can also prepare sweetbreads in the same manner, and serve with a tomato sauce (Art. 90), Spanish sauce (Art. 80), or stewed with sauce a la poulette (Art. 103), with a tablespoonful of chopped parsley added, or sauce Bearnaise (Art. 88).