Serve a horse-radish sauce and an Italian salad separately.
Calf’s Liver.
Calf’s liver is served chiefly as a breakfast or luncheon entrée.
Nevertheless, in ordinary menus, it is sometimes served as a relevé, braised and whole.
[1247—FOIE DE VEAU BRAISÉ A LA BOURGEOISE]
Lard the piece with large, seasoned strips of bacon, as for “Bœuf à la Mode.” Brown it slightly in the oven, and then put it into a saucepan garnished for braising. (No. [247].)
Moisten with one pint of white wine, and reduce it completely. This done, moisten again with brown stock, adding one pint of Espagnole sauce per quart of the moistening.
It is sufficient if the moistening and the sauce reach a little above the middle of the piece of liver.
When the cooking is two-thirds completed, transfer the liver to another saucepan; surround it with carrots, shaped like elongated olives and half-cooked in consommé; and some small onions, half-cooked in butter.
The amount of this garnish of carrots and onions should naturally be in proportion to the size of the piece of liver.