Calf’s Liver and Bacon, Italienne Sauce

Foie et Lard sautés à l’Italienne


Take some fresh calf’s liver, cut it in thin neat slices, season it with a little pepper and salt, and sprinkle it well all over with flour, then fry it a pale golden colour in boiling clarified butter or clean fat on both sides in a sauté pan, dish it up on a bank of potato purée straight down the entrée dish, arranging the pieces of liver with thin slices of crisply fried bacon, garnish the side of the pieces with the same purée of potato, using a forcing bag with rose pipe for the purpose, sprinkle here and there a little chopped parsley, pour Italienne sauce round the base of the dish, and serve very hot for luncheon or dinner.