Foie de Veau a la Bourgeoise

Ingredients

• the liver
• fat bacon
• flour
• herbs
• seasoning
• a few shallots
• a glass of red wine
• a yolk of egg
• a cupful of stock

Method

1. 1

   Keep liver whole, lard with bacon, cover with flour, and place in a stewpan with fat, herbs, seasoning, and shallots.

2. 2

   Cook for 3 hours.

3. 3

   Add wine and egg yolk to gravy before serving.

4. 4

   Serve liver in thin slices.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 68. The excerpt below is the record exactly as published.

yolks of eggs and a lettuce, a handful of cress, tarragon leaves and parsley, mint and thyme, all of which have been boiled a few minutes in water and then chopped finely. Stir all this over the fire till it thickens, then arrange the meat on a hot dish, and pour the sauce over it. Filet de Mouton a la Maitre d'Hdtel. The loin of mutton should have the bones removed for this dish. Lay the piece flat, then place upon it a mixture of minced parsley, herbs, shallots, and a few bread-crumbs ; then roll up carefully and fasten securely with small skewers. Place in a baking-tin, with a liberal supply of fat. Let it cook briskly for an hour or more, according to size. Then pour off all fat, add a cupful of stock, a dash of vinegar, a spoonful of dried parsley, pepper, and salt, and a little flour to thicken it. Allow this to boil well, then pour over the roll and serve. Epaule de Mouton a la Turque. Boil a shoulder of mutton in a little bouillon or broth with a bunch of savoury herbs, a bit of 2o8 ADDENDUM. garlic^ a clove, a laurel leaf, basil, two onions, thyme, and a few root vegetables, till just done, allowing a quarter of an bour to a pound weiglit of meat. A little wbile before serving take a small quantity of tbis bouillon, remove all fat, and put in it a quarter-pound of well-wasbed rice to cook till soft. Put the shoulder of mutton on to a disb, make a few incisions in it to receive tbe rice, cover tbe whole completely with rice, and over that grate some stale cheese. Hold a salamander over it to brown the surface, and serve with clear brown sauce. Haricot de Mouton. Cut up two pounds of breast of mutton or the blade part of the shoulder ; fry the pieces in clear hot fat after first dipping each piece in flour, then drain them when of a nice brown colour ; after which cut up some turnips into finger lengths, brown them also in the fat. Then make some clear brown sauce and place the pieces of mutton in it to stew with a bouquet garni, two or three whole onions ; then add the turnips. When cooked (in about half an hour) remove the fat. Serve on a hot dish and cover over with the turnips and sauce. ADDENDUM. 209 Gigot de Mouton Farci. Bone a leg of mutton and in tlie place of the bone put the following stuffing : lean ham^ a little salt porkj mushrooms_, and cucumbers, minced together^ seasoned with salt, mixed spices and savoury herbs mixed firmly together with an ^^^. Fill up all spaces in the leg with this, tie together with string to keep in place, then put into a covered stewpan with a cupful of broth and one of wine, an onion, a carrot, and a parsnip. Let it cook slowly for two or three hours, strain the gravy, remove all fat, thicken very slightly and serve with the mutton. Or if to be eaten cold, make a glaze of the gravy, and pour carefully over the leg when nearly cold. Blanquette de Veau. This is made of the remains of roast fillet of veal. Cut the meat into small equal-sized pieces. Take two teacupfuls of veloute or white thickened sauce, add the yolks of two or three eggs, a small lump of butter, and a pinch of chopped parsley, with the juice of a lemon and a little seasoning. Let the meat thoroughly heat through in this sauce, then serve at once. P.O. p 2IO ADDENDUM. If made witli fresli meat, it should have been cooked througli in a little first. Blanquettes of lambj poultry, etc., are all made the same way. Add tinned mushrooms if available. Foie de Veau k I'ltalienne. Cut the liver into small slices and place in a covered stewpan in the following order ; a layer of liver, each piece having been dipped into flour, then a liberal sprinkling of the following mixture : — salt, pepper, olive oil, minced fine herbs, mushrooms, garlic or shallots. Continue to alternate with layers of the liver and this mixture till all the liver is used. Let it cook slowly for an hour or two. Remove the meat, add a spoonful of vinegar and a little brown thickening to the sauce, a glass of wine, and serve very hot over the liver. Foie de Veau a la Bourgeoise. Keep the liver in one piece, but lard it thickly with fat bacon, cover with flour and place in a stewpan with a little fat, herbs, seasoning and a few shallots. Let it cook three hours. A glass of red wine and a yolk of q^^ are added to the gravy before serving. Or a cupful of stock

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