F. de Veau à la Lyonnaise

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Slice down about 2lb. of calf's liver, seasoning it with salt and pepper, and dusting it fairly generously with flour.
  2. Melt 3oz. or 4oz. of butter in a pan, and when it is dissolved and very hot, lay in the liver, and let it cook in this butter for six minutes, turning it once during this time.
  3. Lift out the liver and keep it hot.
  4. Add to the butter in the pan 3oz. of well washed and finely minced onions, and let these cook for two or three minutes.
  5. Dish the liver en couronne, and pour the butter and onion into the centre.
  6. Serve at once, with a cut lemon and red pepper handed round.
Original Text · last edited 4 days ago
F. de Veau à la Lyonnaise.—Slice down about 2lb. of calf's liver, seasoning it with salt and pepper, and dusting it fairly generously with flour. Melt 3oz. or 4oz. of butter in a pan, and when it is dissolved and very hot, lay in the liver, and let it cook in this butter for six minutes, turning it once during this time; then lift out the liver and keep it hot. Now add to the butter in the pan 3oz. of well washed and finely minced onions, and let these cook for two or three minutes, then dish the liver en couronne, and pour the butter and onion into the centre. Serve at once, with a cut lemon and red pepper handed round.
Notes
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