Calf's Liver Saute, Sauce Robert
From The Hotel St. Francis cook book, 1919
Serves 2
Sauce Robert: Simmer onions in butter, add flour, then bouillon, vinegar, mustard, meat extract, and season. Cook for 30 minutes and add parsley before serving.
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 113. The excerpt below is the record exactly as published.
Calf's liver saute, sauce Robert Dry toast Lyonnaise potatoes Coffee String bean salad Raspberry cream pie Demi tasse DINNER Little Neck clams Cooper soup Queen olives Crab meat, Suzette Roast capon, au jus Potato croquettes Cold artichokes, mayonnaise Caramel ice cream Macaroons Coffee Eggs, Hongroise. Boil a cup of rice, and spread on a platter, lay four poached eggs on top. Place some chickens' livers, that have been cooked saute in butter, around the rice; and cover all with sauce Perigueux. Calf's liver saute, sauce Robert. Slice some calf's liver three-quarters of an inch thick. Season with salt and pepper, roll in flour, and fry in melted butter. Place on a platter and cover with sauce Robert. Sauce Robert. Slice two onions very fine and put in casserole with two ounces of butter. Simmer slowly until soft ; then add a spoonful of flour and simmer again. Then add one pint of bouillon, one spoonful of vinegar, two spoonfuls of French mustard, one spoonful of meat extract, and some salt and pepper. Cook for thirty minutes. Before serving add some chopped parsley
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