Baked Whole Liver from Mietta's Recipe Collection

The 2008
Mietta Song Recital Award

Baked Whole Liver

Preamble

"Foie de Veau Bourgeoise" This splendid dish does require time and trouble, but it is a masterpiece. If any is left over, it will be delectable cold, served as a pate.

Ingredients

4 oz Salt Pork

Pork Pork

Brandy

Brandy Brandy

Parsley

Parsley Parsley

Pepper

Pepper Pepper

Pinch Powdered Cinnamon

Cinnamon Cinnamon

Pinch Powdered Cloves

Cloves Cloves

3 lb whole Calf's Liver

Veal Veal

3 tablespoons Olive Oil

Olive Oil Olive Oil

Juice of 1/2 Lemon

Lemon Lemon

Salt

Salt Salt

2 tablespoons Butter

Butter Butter

1 Onion

Spring Onion Spring Onion

1 Carrot

Carrot Carrot

Bouquet Garni (Parsley Stalks, Thyme, Bay Leaf)

Bouquet Garni Bouquet Garni

Garniture Bourgeoise

Garniture Bourgeoise Garniture Bourgeoise

1/2 cup dry White Wine

Chinese Wine Chinese Wine

1 Egg Yolk

Egg Egg

Method

Moisten 4 ounces of salt pork, cut in long thin strips, with a little brandy. Roll the strips in a mixture of minced parsley, pepper and a pinch each of powdered cinnamon and clove. With a larding needle run the seasoned salt pork through a small calf's liver (about 3 pounds). Marianate the liver for 4 hours, in a covered bowl just big enough to hold it, with 3 tablespoons of olive oil, the juice of 1/2 a lemon, salt, pepper and a little more cinnamon and clove.

Melt 2 tablespoons of butter in a heavy casserole, add the liver, the marinade, 1 onion and 1 carrot, both cut into small pieces, and a bouquet garni. Bake the liver, covered, in a moderate oven for 45 minutes, basting it often. Then add a garniture bourgeoise and bake it for another 15 minutes. Remove the liver to a hot platter and surround it with the garniture. Add 1/2 cup of dry white wine to the juice in the casserole, simmer the sauce for 5 minutes and strain it into a small saucepan. Mix a spoonful of the sauce with 1 beaten egg yolk, slowly stir the egg mixture into the sauce, reheat it, stirring constantly, until it just begins to thicken and pour it over the liver.

Recipe for Garnish a la Bourgeoise (from Escoffier):

500 g carrots trimmed to the shape of garlic cloves and glazed;

500 g glazed button onions;

125 g salt belly of pork, cut in dice, blanched and fried in butter.

This garnish is added to the joint when it is almost ready and is thus cooked in the braising liquor.

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