Foie de Veau braise

Ingredients

• Take a small calf’s liver
• soak it in cold water for about twenty minutes
• about one and a half ounce of butter
• add about half a pint of rich brown sauce
• and a gill of good stock
• Then add a glass of port wine
• the juice of half a lemon
• a small quantity of finely-chopped parsley

Method

1. 1

   Soak the liver in cold water for about twenty minutes, then drain and wipe it.

2. 2

   Insert small strips of larding-bacon into the liver.

3. 3

   Fry a mirepoix of vegetables in butter, add the liver and let it brown.

4. 4

   Pour off fat, add brown sauce and stock, season, and simmer for about an hour.

5. 5

   Add port wine, lemon juice, and parsley.

6. 6

   Boil up, reduce the liquid, strain, and serve the liver whole with sauce.

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 braise. — Take a small calf’s liver, soak it in cold water for about twenty minutes, then drain and wipe it with a cloth. Insert small thin strips of larding-bacon into the surface of the liver. Prepare a mirepoix of vegetables— onion, carrot, bay-leaf, bacon and herbs. Put these in a stewpan containing about one and a half ounce of butter. Fry the vegetables a golden colour, put in the liver and let it brown gently, pour off the fat, add about half a pint of rich brown sauce and a gill of good stock. Season with pepper and salt, and let simmer gently for about an hour. Then add a glass of port wine, the juice of half a lemon, and a small quantity of finely- chopped parsley

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