The Swedish, French, American cook book

If the gravy is too thick or stewed down, add some of the mushroom juice. When the liver is ready, put it on a platter, strain the gravy in the pot, skim it free from fat. Then add the mushrooms and some of the mushroom juice so it will be nice and simmery, not too thick; color with some kitchen bouquet if necessary to get the right brown glossy shade. Dish the mushroom sauce all around the liver and serve as an entree or joint for luncheon or dinner. If as a joint, potatoes and green vegetables can be served with the liver. Mousse of Calf’s Liver a la Parisienne Mousse de Foie de Veau, a la Parisienne Half pound calf’s liver, white of two eggs, one cup cream, half breast of a small chicken, two tablespoons sherry, and three to six chicken livers. Scrape the liver very fine; work chicken through machine; add the two whites of eggs to the chicken; press through a very fine strainer. Stir it in a saucepan put on ice; add cream (whipped), sherry, pepper, and salt. Fill little waldorf moulds that have been buttered; cook in oven in hot water six to eight minutes— well covered. Turn out on a buttered pan; decorate with chicken mousse and truffles; put in oven and cook for about six minutes — well covered. Serve on a hominy foundation with peas or string beans in the centre and a truffle sauce at the side. Mousse of Calf’s Liver a l’Aurore Mousse de Foie de Veau a l'Aurore Make mousse of calf’s liver [see recipe: Mousse of Calf’s Liver a la Parisienne]. Butter little chicken or turkey moulds; decorate with truffles and whites of eggs; fill with the mousse, and cook in hot water about eight minutes — well covered. When done turn out and serve on a white foundation with truffle sauce in the centre. Fried Calf’s Liver with Bacon a la Europeenne Foie de Veau frit, au Lard, a la Europeenne Select nice calf’s liver and cut in thin squares or diamonds. Fry thin slices of bacon crisp (leave some bacon fat in the pan — not too much, as it will prevent the liver from getting brown); add some butter to the bacon fat; put the pieces of liver in and sprinkle with pepper and salt; fry on a very hot fire from six to eight minutes until brown on both sides. Dish the liver up on a platter, one piece resting on top of another; skim fat from the pan; pour on half cup rich stock; shake over the fire until it is hot; then add one tablespoon sherry, and pepper and salt to taste. Pour this all over the liver; mount the curled bacon on top of the liver so it looks nice and tasty; garnish with parsley. Serve with creamed potatoes for breakfast. Breaded Fried Calf’s Liver with Tomatoes Foie de Veau pane et frit, aux Tomates Select nice calf’s liver; slice evenly; dip in egg and bread crumbs; sprinkle with salt and pepper and fry in very hot bacon fat until golden brown on both sides — from six to eight minutes. Arrange on a hot platter with a rich tomato sauce around. Garnish with fried bacon and parsley. Potatoes can be served with this dish. Broiled Calf’s Liver with Shirred Butter Foie de Veau grillee au Beurre Select nice fresh liver; slice in thin, even slices; put on a broiler, sprinkle with pepper and salt and broil until nice and brown on both sides. Put on a hot platter; melt half cup of good butter and pour it over the liver; sprinkle with chopped parsley; garnish with