Liver bonne femme

Liver bonne femme

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
bacon fat or butter
500-700g lamb or calf liver
3 rashers lean bacon, rind removed
or 3 slices ham, cut into strips
2-3 potatoes, peeled and cut into olive shapes
or 6-8 tiny new potatoes
2 mushrooms, quartered
12 small onions
1 tablespoon plain flour
170ml white wine or cider
250ml chicken or beef stock
freshly ground black pepper
1 bouquet garni
salt

Method

  1. Heat fat or butter in a heavy pan or flameproof casserole, put in the piece of liver whole and sauté it quickly on all sides for about 5 minutes. Remove liver from casserole and put in bacon or ham, potatoes, mushrooms and onions. Fry them lightly, then scatter over the flour and mix well. Pour on wine or cider and stock. Bring to the boil, season with salt and pepper and add bouquet garni.
  2. Return liver to pan and simmer on top of stove or braise in a preheated moderate oven for about 40–50 minutes. Carve liver in thin slices and arrange on a heated serving dish with bacon and vegetables. Boil up sauce, discard bouquet garni and spoon sauce carefully over the liver.
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