Blanquette of Calf's Liver

Ingredients

• two pounds of calf's liver
• three table-spoonfuls of butter
• one large slice of onion
• three table-spoonfuls of flour
• a scant pint of white stock
• half a cupful of milk
• a table-spoonful of lemon juice

Method

1. 1

   Wash the liver and simmer in boiling water for three hours.

2. 2

   Cool and cut into cubes, seasoning with salt and pepper.

3. 3

   Cook butter and onion for three minutes, add flour, then gradually add stock.

4. 4

   Stir until it boils, add liver and cook for eight minutes, then add milk and lemon juice before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 143. The excerpt below is the record exactly as published.

Blanquette of Calf's Liver. After washing two pounds of calf's liver, put it into a stew-pan with two quarts of boiling water, and simmer for three hours. At the end of that time take it up and cool it ; and when it is cold, cut it into little cubes, and season with salt and pepper. Put three table-spoonfuls of butter into a frying-pan with one large slice of onion, and cook slowly for three minutes ; then add three table- spoonfuls of flour, and stir until the mixture is smooth and frothy, but not until it gets brown. Draw the pan back, and gradually add a scant pint of white stock ; then remove the onion, and, drawing the pan to a hot part of the stove, stir the mixture until it boils. Season to your taste with salt and pepper. Put the liver into the pan, and after cooking for eight minutes, add half a cupful of milk. When the blanquette boils up, remove it from the fire; and after adding a table-spoonful of lemon juice

Cook this with the app: pantry check, scaling, and the assistant.