Calf’s Liver à l’Italienne

Ingredients

• Cut up the liver into thin slices
• put some olive oil
• melted lard
• white wine
• chopped parsley
• chives
• mushrooms
• salt
• pepper
• slices of bacon

Method

1. 1

   Cut up the liver into thin slices; put some olive oil, melted lard, and white wine in a saucepan, cover the bottom with chopped parsley, chives, and mushrooms, sprinkled with salt and pepper, place a layer of calf's liver on this, and continue in the same manner until the saucepan is nearly full, cover with slices of bacon, and cook over a slow fire with hot coals on the lid of the saucepan; serve either with Italian sauce or with its own sauce reduced, and cleared of all grease.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 39. The excerpt below is the record exactly as published.

Calf’s liver à l’Italienne. Cut up the liver into thin slices; put some olive oil, melted lard, and white wine in a saucepan, cover the bottom with chopped parsley, chives, and mushrooms, sprinkled with salt and pepper, place a layer of calfs liver on this, and continue in the same manner until the saucepan is nearly full, cover with slices of bacon

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