Foie de Veau à l' 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 and white pepper, and repeat these layers of
liver, bacon, and d'Uxelles mixture till the liver is
done, finishing with a slice of bacon. Put the lid on
and let it all cook together gently for rather more
than an hour over a very gentle fire; lift out the
liver and dish up neatly in a circle on a very hot
dish; strain the sauce after carefully removing the
fat, and pour it round the liver, garnishing the latter
with fried parsley. If the sauce should be too thin,
let it boil rapidly in an uncovered pan to reduce it;
if, on the contrary, it is too thick, add more sauce,
and let it cook till it will just coat the back of a
spoon.