Foie de Veau d'Italienne
From The "Queen" cookery books: Entrees, 1901
Adjust sauce thickness as needed.
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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 28. The excerpt below is the record exactly as published.
ie de Veau d V Italienne. — Cut a nice calves’ liver into thickish slices as for liver and bacon, and place these in a stew-pan with a tablespoonful of salad oil, a slice of smoked bacon, or ham, a gill of light white French wine, and lastly a d’Uxelles mixture of parsley, green onions, and mushrooms ; season with salt
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