Fried Liver and Bacon

Foie de Veau Frit au Petit Sale

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pound of Calf’s Liver
  • ½ Pound of Breakfast Bacon
  • ½ Teaspoonful of Salt
  • A Tablespoonful of Flour
  • Black Pepper to Taste
  • Parsley to Garnish
Slice the liver into pieces of about three inches in length and one-quarter of an inch in thickness; slice the Bacon very thin, having as many slices of the Bacon as of the Liver. Put the Bacon in the frying pan and fry brown; then place it in a heated dish and set over a pot of boiling water and cover to keep warm. Dust the Liver with flour, after having seasoned well with salt and pepper, and fry it in the Bacon fat. When it cooks about five minutes, allowing two minutes and a half to each side, take out and arrange on the same dish with the Bacon in alternate slices. Garnish nicely with parsley and serve.