Foie de Veau d I’Horly

Ingredients

• 1 pair of calf’s feet
• 1 carrot
• 1 onion
• oz. flour
• % gill vinegar
• peppercorns
• salt
• oil
• parsley
• 1 egg
• bread-crumbs
• fat for frying
• tomato sauce

Method

1. 1

   Wash and scald the calf’s feet, bone them, and steep in cold water.

2. 2

   Blanch in salted water, then cook in a stewpan with water or stock, carrot, onion, and peppercorns until tender.

3. 3

   Drain, remove bones, press, and cool.

4. 4

   Cut into strips, soak in dressing of oil, vinegar, and parsley.

5. 5

   Dredge in flour, egg, and crumbs, then fry until golden.

6. 6

   Serve with tomato 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.

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. Boil up, take up the liver, let the liquid reduce, strain and remove the fat. Dish up the liver, sauce over carefully, and serve whole. 859. 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, pepper and salt, £ gill brown stock, 1 glass of Chablis, a few half-moons of puff - pastry { fleurons ). Wipe the liver with a clamp cloth, cut it in very fine short slices, season with pepper and salt. Melt the butter in a frying-pan, add the chopped shallots, and fry a light colour ; put in the liver, and toss over a quick fire for about five minutes ; sprinkle the flour over, toss again, add the chopped parsley, lemon-juice, and wine, also the brown stock. Let it simmer whilst stirring for another five minutes. Pile up on a hot dish, garnish with half-moons of puff-paste, and serve. 861. JPieds de Yean d I’Horly. — 1 pair of calf’s feet, 1 carrot, 1 onion, oz. flour, % gill vinegar, peppercorns, salt, oil, parsley, 1 egg, bread-crumbs, fat for frying, tomato sauce

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