Calf’s Liver and Bacon. Italienne Sauce.

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

Calf's Liver

fresh calf’s liver ↝ Liver, beef [Liver and organ meats]

Seasoning

a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Coating

flour ↝ Flour, 00 [Cereal Grains and Pasta]

Frying

boiling clarified butter or clean fat ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

Garnish

thin slices of crisply fried bacon ↝ Beef, bacon, cooked [Bacon]
same purée of potato ↝ Potato, NFS [White potatoes, baked or boiled]
chopped parsley ↝ Parsley, raw [Not included in a food category]

Sauce

Italienne sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (5)

Take some fresh calf’s liver, cut it in thin neat slices, season it with a little pepper and salt, and sprinkle it well all over with flour, then fry it a pale golden colour in boiling clarified butter or clean fat on both sides in a sauté pan.
Dish it up on a bank of potato purée straight down the entrée dish, arranging the pieces of liver with thin slices of crisply fried bacon.
Garnish the side of the pieces with the same purée of potato, using a forcing bag with rose pipe for the purpose.
Sprinkle here and there a little chopped parsley.
Pour Italienne sauce round the base of the dish, and serve very hot for luncheon or dinner.

Original Text

Calf’s Liver and Bacon. Italienne Sauce.
(Foie et Lard sautés à l’Italienne.)

Take some fresh calf’s liver, cut it in thin neat slices, season it with a little pepper and salt, and sprinkle it well all over with flour, then fry it a pale golden colour in boiling clarified butter or clean fat on both sides in a sauté pan, dish it up on a bank of potato purée straight down the entrée dish, arranging the pieces of liver with thin slices of crisply fried bacon, garnish the side of the pieces with the same purée of potato, using a forcing bag with rose pipe for the purpose, sprinkle here and there a little chopped parsley, pour Italienne sauce round the base of the dish, and serve very hot for luncheon or dinner.

Notes

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