Foie de Veau sous la Cendre (Calf's Liver Cooked under the Ashes)

Ingredients

• calf's liver
• lardons
• salt
• pepper
• a touch of spices
• butter
• Duxelles
• thin bards of bacon
• Pâte à l'eau chaude
• sauce Demi-glace

Instructions

1. Lard the liver as for a Bœuf à la mode.
2. Season it with salt, pepper and a touch of spices, and stiffen it in butter.
3. Let it cool, then cover it with a layer of firm, cold Duxelles.
4. Wrap it in thin bards of bacon.
5. Enclose the whole in a sheet of Pâte à l'eau chaude, sealing it well and leaving an opening on top for the steam to escape.
6. Bake in a moderate oven for 2 and a half hours.
7. On taking it from the oven, pour a few spoonfuls of sauce Demi-glace inside.