Foie de Veau a la Clermont
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 255. The excerpt below is the record exactly as published.
Foie de Veau a la Clermont. — 1 large Spanish onion, 2 oz. butter, 4 pint stock, ■§• pint Espagnole sauce (No. 236), f lb. calves' liver, a tablespoonful flour, salt,- pepper, chopped parsley . Peel and blanch the onion, cut it into very fine dice, and fry a golden colour in about an ounce of butter ; then add the stock, and cook slowly until reduced to a thick puree. Now add the brown sauce and reduce further. Mix the flour on a plate with a teaspoonful of salt and a quarter of a teaspoonful of pepper. Cut the liver into slices about three-eighths of an inch in thickness, pare each slice to the shape of a neat fillet, and dip in the prepared flour. Melt the remainder of butter in a saute-pan ; when hot, put in the liver and fry the slices on both sides until they are firm to the touch. This should not take more than six or eight minutes. Put the onion puree on a hot dish, drain the slices of liver, place them neatly on top, sprinkle with finely-chopped parsley, and serve. 860. Foie de Veau d I’JEchalote. — 1 lb. calves' liver, 2 oz. butter, 1 dessertspoonful flour, 2 finely -chopped shallots, 1 tea- EN TREES CHAV BE S HE VI ANDES {HOT MEAT DISHES) 313 spoonful lemon-juice, 1 dessertspoonful chopped parsley
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