CookEat Recipe
Calf's Liver Lyonnaise
Six calf-liver slices with browned onions and No701 broth-vinegar sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2668. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use identified fresh calf liver and verify offal 74°C; parent No701 safe handling. Limites : Liver thickness, onion browning time and sauce recovery unknown.
Method
Steps
Step 1
Make one No701 white broth batch: put veal bones in five gallons STARTING cold water, bring to boil and SKIM. Add whole peeled carrots, turnips, onions, parsley root, leeks and celery, cover/simmer four hours, cloth-strain, cool rapidly and measure actual FINISHED broth; allocate only the child amount.
Step 2
Season six 4oz liver slices, sear in two tablespoons lard two-minute historical guide each side. Remove, brown two sliced onions in same pan, stir in tablespoon flour two minutes.
Step 3
Add ONE GILL measured FINISHED No701 and vinegar, boil ten minutes. Return liver with parsley and separate finishing spices, cover/cook ten minutes or until a probed calf-liver centre of at least 74°C, extending this cooking phase if necessary; plate with sauce and onions.
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