Strain the sauce over the whole, and complete the cooking gently in the oven. Dish the liver with the carrots and onions all round; reduce the sauce if necessary, and pour it over the garnish.
N.B. The latter need not be arranged symmetrically.
On the contrary simplicity should be made a feature of these bourgeois dishes.
[418]
][1248—FOIE DE VEAU A L’ANGLAISE]
Cut the calf’s liver into fairly thin slices, from two-and-a-half oz. to three oz. in weight. Season them with salt and pepper; dredge them, and toss them in butter. Grill an equal number of rashers of bacon.
Dish the slices of liver and the rashers of bacon alternately, and sprinkle them with the butter in which the liver was cooked, or with a brown butter.
[1249—BROCHETTES DE FOIE DE VEAU]
Select a pale piece of calf’s liver and cut it into square pieces two-thirds of an inch thick. Season with salt and pepper, and toss the pieces in butter, just to stiffen them.
Put them into a basin with an equal quantity of [blanched] salted breast of pork, cut into squares, and of slices of cooked mushrooms. Add a few tablespoonfuls of stiff Duxelles sauce, and toss the whole together, that each particle of the various ingredients may become coated with Duxelles.
This done, impale the squares of liver and pork and the slices of mushrooms upon a ringed skewer, alternating them in so doing; sprinkle copiously with fine raspings and melted butter, and set to grill gently.