Escalopes de Veau Sautées an Beurre (Veal Scallops with Butter Sauce)
For each serving allow about 1/3 pound veal cut from the leg in slices less than ½ inch thick. Have the butcher flatten each piece with a mallet, Season the scallops with salt and pepper and rub them with a little flour. For 6 servings, heat 3 tablespoons clarified butter in a large heavy skillet and arrange the veal so that the whole surface of each scallop touches the bottom of the pan. (Use 2 skillets if necessary.) sauté the pieces until they are golden brown on each side, about 7 minutes in all. Remove the scallops to a serving dish and pour the butter over them. Add ¼ cup stock or white wine to the pan and cook, stirring in all the brown bits. Pour the sauce over the meat and sprinkle with finely chopped parsley.
Escalopes de Veau Sautées Chasseur (Veal Scallops Hunter Style)
Prepare veal scallops as described above, but after removing the meat to a serving dish, add to the butter in the pan ½ pound mushrooms, cleaned and sliced. Cook the mushrooms slowly until they are soft. Add 1 tablespoon finely chopped shallots or onion and about ½ cup white wine. Cook the wine until it is reduced to one half the original quantity and add ¼ cup tomato puree and 1 teaspoon beef extract. Cook the sauce for a few minutes and add 1 tablespoon chopped parsley and a little chopped tarragon. Pour the sauce over the meat.
Emincé de Boeuf an Vin Rouge (Hamburger with Red Wine Sauce)
Mix 1 ½ pounds chopped lean beef with a little salt and 3 tablespoons water or cream and shape the meat lightly into flat cakes about ¾ inch thick. The moisture and light handling insure succulence. Heat enough suet or good fat in a skillet to cover the bottom generously. Cook the meat 3 to 4 minutes on each side for hamburgers that arc to be served rare. Remove the meat to a serving dish. Discard the fat from the pan, but do not wash the pan. Add 1 tablespoon butter and ill it cook 1 teaspoon chopped shallot or onion until the onion is soft. Add ½ cup red wine and cook, stirring in all the brown crustiness, until the wine is rèduced a little. Pour the sauce over the meat.
Sautéed Calf's Liver with Bacon
Cook bacon, 2 slices for each serving, in a skillet until it is crisp, drain it on paper toweling, and keep it hot. Season slices of liver with a little salt, sprinkle them with flour, and shake off any surplus. Pour all but about 3 tablespoons of the hot bacon fat from the pan and in it brown the liver slices quickly, about 2 minutes on each side. Overcooking toughens liver. Remove the liver to a hot serving dish. Discard the fat from the pan. Do not wash the pan, but add to it ½ tablespoon butter for each slice of liver. Cook the butter until it is hazelnut brown. Sprinkle the liver with a few drops of lemon juice, pour the browned butter over it, and sprinkle with finely chopped parsley. Garnish the platter with the crisp bacon.
Foie de pore aux Oignons (Sautéed Pork Liver with Onions)
Allow 2 teaspoons butter, ½ onion, and 2 thin slices of pork liver for each serving. Melt clarified butter in a skillet, add the onions, sliced, and cook them until they are golden. Remove the unions to a warm place. Season slices of pork liver with salt and pepper, dust them with flour, and shake off any surplus. Heat some pork fat in another skillet, enough to cover the bottom of the pan generously, and in it sauté the liver over high heat until it is brown, about 2 minutes on each side. Remove the liver to a serving dish.
Discard the fat from the pan and add the cooked onions and 2 teaspoons vinegar for each serving, Bring this mixture to a boil and pour it over the liver.
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