Dip thin slices of calf's liver in seasoned flour and arrange them on a baking sheet. Brush the meat with melted butter. Broil the slices for A minutes about 5 inches from the flame, turn them, and broil for 4 minutes on the other side. Serve with crisp bacon.
Foie de Veau Braisé (Braised Calf's Liver)
Have the butcher lard a whole calf's liver with strips of fat salt pork. In a deep pan just large enough to hold the liver put 1 tablespoon butter. Add 2 medium onions, sliced, 2 carrots, sliced, 1 clove garlic, and a fagot made by tying together 1 stalk of celery, A sprigs of parsley, 1 small bay leaf and 4 sprig of thyme. In another pan heat 2 tablespoons butter or suet, and in it brown the liver on all sides. Put the liver on the vegetables and cook them together over low heat until the onions and carrots start to brown.
Meanwhile, add 2 tablespoons flour to the fat in the pan in which the liver was browned and cook the roux for a few minutes, stirring it constantly. Add 2 cups red wine and 1 cup water or stock, and cook, stirring, until the sauce is smooth. Strain the sauce over the liver. If necessary, add water to cover the liver well. Cover the pan and braise the liver in a moderate oven (375° F.) for 2 to 2 ½ hours, turning it occasionally. Remove the liver to a serving dish. If the liquid has not already cooked down to about half the original quantity, reduce it further. Strain the sauce, skim off the fat, correct the seasoning, and serve the sauce with the liver.
Foies de Volaille en Brochette (Skewered Chicken Livers)
Begin each skewer arrangement with a cooked mushroom cap and fill the skewers with alternating halves of chicken livers and squares of bacon and a final cooked mushroom cap. Roll the skewers in flour, then in oil, and broil them until lightly browned, 4 or 5 inches from the flame, turning each brochette once or twice.
Sautéed Calf's Liver with Bacon
In a skillet saute 2 slices of bacon for each portion of calf's liver. Cook the bacon until it is crisp, drain it on paper towels and set it aside to keep hot. Season thin slices of calf's liver with a little salt and sprinkle them with flour. Brown them quickly in the bacon fat. Arrange the liver on a serving dish and keep it warm. Discard the fat from the pan in which the liver was cooked but do not wash the pan. Add 2 tablespoons butter to the pan and cook it until it is brown. Sprinkle the liver with a few drops lemon juice, pour the melted butter over it and sprinkle it with chopped parsley. Garnish the platter with the crisp bacon.
Foie de Porc aux Oignons (Pork Liver with Onions)
Cook 2 onions, sliced, in 2 tablespoons butter until (hey are golden-brown. Season them with a little salt ami pepper. Season 6 slices of pork liver with salt and pepper and rub them with a little flour. In another pan heat 3 tablespoons pork fat and in it brown the pork liver quickly on both sides. Remove the liver to a serving dish and keep it warm. Discard the fat from the pan but do not wash the pan. Add to the pan 2 tablespoons vinegar and the onions, and bring the mixture just to a boil. Cover the liver with the onions and sprinkle with chopped parsley.
Fressure de Porc
Cut 2 pounds mixed pork heart, liver and lungs into small pieces and season the meat with salt and pepper. Brown the meat on all sides in 2 tablespoons leaf lard. Add 2 onions, chopped, and 2 tablespoons flour and cook, stirring, until the flour has browned slightly. Stir in ¾ cup red wine and enough water to cover the meat. Add a fagot made by tying together 1 stalk of celery, 4 sprigs of parsley, 1 small bay leaf and 1 sprig of thyme. Bring the mixture to a boil, shaking the pan occasionally. Cover the pan and cook the stew slowly for 1 hour. If desired, 6 small peeled potatoes may be added to the pan after the first 20 minutes of cooking.
Pâté de Foie de Porc (Pork Liver Pâté)
Combine 2 pounds pork liver, cut into small pieces, and ¾ pound each of lean pork and fat salt pork, and put the meat through a grinder. Put the ground meat in a mixing bowl, add 1 tablespoon flour, and work all together with a wooden spoon for 3 to 5 minutes. Beat in 2 eggs, one at a time. Add ½ teaspoon salt, a pinch of poultry seasoning, 2 tablespoons chopped shallot and 1 tablespoon chopped parsley. Cut ¼ pound fat salt pork into thin strips and line the bottom of a bread pan or a baking dish with half of the strips. Fill the pan with the pâté mixture and cover the pate with the remaining salt pork slices. Cover the bread pan, set it in a pan half full of boiling water and bake it in a moderate oven (375° F.) for 1 ½ to 1 ¾ hours. Cool the pâté, unmold it and serve as an hors-d'oeuvre.
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