Pig’s Liver, “ Foie Sauté au Vin.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

Slice the liver, dry it with a cloth, sprinkle it with a little flour ↝ Duck, domesticated, liver, raw [Poultry Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
some onions ↝ Onions, raw [Vegetables and Vegetable Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little sliced ham, lean and fat well mixed ↝ Ham [Cold cuts and cured meats]
if you can get them, some mushroom peelings ↝ Mushrooms, raw [Other vegetables and combinations]
a little good stock
a little sherry

for serving with liver

their petitoes previously very slowly and thoroughly boiled and grown quite cold, egged and bread-crumbed and fried
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumbed ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (11)

Slice the liver, dry it with a cloth, sprinkle it with a little flour, and put it aside.
Slice some onions, and fry them in a little butter.
Add to the onions a little sliced ham (lean and fat well mixed), also, if you can get them, some mushroom peelings.
Let ham and onions brown together a little.
Then add the sliced liver; let all cook together about 15 minutes.
Measure out in equal quantities, but keep separately, a little good stock and a little sherry.
Add the stock at once.
Do not add the sherry until about 10 minutes before serving.

For serving with liver

Boil the petitoes very slowly and thoroughly until quite cold.
Egg and bread-crumb the petitoes.
Fry the prepared petitoes.

Original Text

Pig’s Liver, “ Foie Sauté au Vin.”
Slice the liver, dry it with a cloth, sprinkle it with a little flour, and put it aside.
Slice some onions, and fry them in a little butter; add to them a little sliced ham, lean and fat well mixed, also, if you can get them, some mushroom peelings. Let ham and onions brown together a little; then add the sliced liver; let all cook together about 15 minutes.
Measure out in equal quantities, but keep separately, a little good stock and a little sherry; add the stock at once, but do not add the sherry until about 10 minutes before serving.
Pig’s liver so dressed, and their petitoes previously very slowly and thoroughly boiled and grown quite cold, egged and bread-crumbed and fried, make an excellent dish for luncheon.
Kidneys are cooked for dinner in the same way, leaving out the ham. If for breakfast, or with spinach or potato fritters, leave out the wine as well as the ham.

Notes

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