Foie de Veau à la Bourgeoise (Braised Calf's Liver, Bourgeoise)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Calf's liver
- Butter
- The garnish and braising sauce as for Pièce de Bœuf à la Bourgeoise
Instructions
- Lard the liver and colour it in butter.
- Braise it by the method given for Pièce de Bœuf à la Bourgeoise.
- At two thirds of the cooking, move the liver to another pan and surround it with the garnish.
- Strain the sauce over the whole and finish the cooking gently.