920. FRIED CALF’S LIVER, WITH FINE-HERBS SAUCE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Cut the liver up into neat scallops about a quarter of an inch thick.
  2. Season with pepper and salt.
  3. Fry them brown in a sautapan with a little clarified butter.
  4. When this is done, pour off all the grease.
  5. Add some fine-herbs sauce (No. 14).
  6. Simmer the whole together on the fire for about three minutes.
  7. Serve.
Original Text
920. FRIED CALF’S LIVER, WITH FINE-HERBS SAUCE. CUT the liver up into neat scallops about a quarter of an inch thick, season with pepper and salt, and fry them brown in a sautapan with a little clarified butter; when this is done, pour off all the grease, add some fine-herbs sauce (No. 14); simmer the whole together on the fire for about three minutes, and serve.
Notes
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