Foie de Veau à la Bordelaise (Calf's Liver in Caul with Cèpes)

Ingredients

• Calf's liver
• White wine
• Onions
• Shallots
• Cèpes
• Butter
• Pork caul (crépine)
• Sauce Demi-glace tomatée
• Cèpes

Instructions

1. Lard the liver and marinate it in white wine an hour in advance.
2. Brown it well.
3. Chop onions, shallots and cèpes and cook them in butter.
4. Wrap the liver in a caul with this mixture.
5. Deglaze the pan with white wine and reduce it.
6. Add very light tomatoed sauce Demi-glace, enough to come halfway up the liver.
7. Cook gently.
8. At the last moment, finish with a garnish of sliced cèpes, sautéed and well browned.