Foie de Veau k I'ltalienne

Ingredients

• the liver
• dipped into flour
• salt
• pepper
• olive oil
• minced fine herbs
• mushrooms
• garlic or shallots

Method

1. 1

   Cut liver into slices, layer in a stewpan with flour-dipped liver and a mixture of salt, pepper, olive oil, herbs, mushrooms, and garlic.

2. 2

   Cook slowly for 1-2 hours.

3. 3

   Remove meat, add vinegar and thickening to sauce, and serve hot over liver.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 69. The excerpt below is the record exactly as published.

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

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