Fried Calf’s Liver with Bacon a la Europeenne

Ingredients

• Select nice calf’s liver
• Fry thin slices of bacon crisp
• add some butter to the bacon fat
• pour on half cup rich stock
• add one tablespoon sherry

Method

1. 1

   Select nice calf’s liver and cut in thin squares or diamonds.

2. 2

   Fry thin slices of bacon crisp (leave some bacon fat in the pan — not too much, as it will prevent the liver from getting brown); add some butter to the bacon fat; put the pieces of liver in and sprinkle with pepper and salt; fry on a very hot fire from six to eight minutes until brown on both sides.

3. 3

   Dish the liver up on a platter, one piece resting on top of another; skim fat from the pan; pour on half cup rich stock; shake over the fire until it is hot; then add one tablespoon sherry, and pepper and salt to taste.

4. 4

   Pour this all over the liver; mount the curled bacon on top of the liver so it looks nice and tasty; garnish with parsley.

5. 5

   Serve with creamed potatoes for breakfast.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 221. The excerpt below is the record exactly as published.

Fried Calf’s Liver with Bacon a la Europeenne Foie de Veau frit, au Lard, a la Europeenne Select nice calf’s liver and cut in thin squares or diamonds. Fry thin slices of bacon crisp (leave some bacon fat in the pan — not too much, as it will prevent the liver from getting brown); add some butter to the bacon fat; put the pieces of liver in and sprinkle with pepper and salt; fry on a very hot fire from six to eight minutes until brown on both sides. Dish the liver up on a platter, one piece resting on top of another; skim fat from the pan; pour on half cup rich stock; shake over the fire until it is hot; then add one tablespoon sherry

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