These brochettes are served, either on a maître-d’hôtel butter, or on a Duxelles, Fines Herbes, an Italian or other sauce.
[1250—FOIE DE VEAU A L’ESPAGNOLE]
Cut the calf’s liver into slices weighing three and a half oz.; season these with salt and pepper; dredge them; sprinkle them with oil, and grill them gently.
Meanwhile, prepare:—(1) As many grilled half-tomatoes as there are pieces of liver; (2) onions cut into thin roundels, seasoned, dredged, and fried in oil; (3) a proportionate quantity of fried parsley.
Arrange the grilled slices of liver along the centre of an oval dish; place a half-tomato upon each; and, on one side, set the fried onions, on the other, the fried parsley.
[1251—FOIE DE VEAU SAUTÉ[!-- TN: acute invisible --] AUX FINES HERBES]
Cut the calf’s liver into slices, as above; season these with salt and pepper; dredge them, and toss them in butter.
Arrange the slices in a circle on a round dish; and either pour the herb sauce over the slices, or serve it separately.
[1252—PAIN DE FOIE DE VEAU]
For a calf’s liver loaf made in a quart mould: Cut one lb. of calf’s liver into dice, and finely pound these together with [419] ]one-third oz. of salt, a pinch of pepper, and a little nutmeg. Add, little by little, five oz. of very cold frangipan