Lard the whole liver with strips of salt pork fat. Season and fry quickly in butter to a brown colour on all sides. Braise as indicated for Pièce de Boeuf à la Bourgeoise.
When two-thirds cooked place the liver into a clean pan and surround with a Bourgeoise garnish. Remove the fat from the sauce then pass the sauce through a fine strainer over the fiver and garnish. Finish cooking together then serve in a suitable dish, the fiver surrounded by the garnish and with the sauce.