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Foie de Veau Braisé a la Bourgeoise

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Lard the piece with large, seasoned strips of bacon, as for “Bœuf à la Mode.” Brown it slightly in the oven, and then put it into a saucepan garnished for braising.
  2. (No.
  3. 247.) Moisten with one pint of white wine, and reduce it completely.
  4. This done, moisten again with brown stock, adding one pint of Espagnole sauce per quart of the moistening.
  5. It is sufficient if the moistening and the sauce reach a little above the middle of the piece of liver.
  6. When the cooking is two-thirds completed, transfer the liver to another saucepan;
  7. surround it with carrots, shaped like elongated olives and half-cooked in consommé;
  8. and some small onions, half-cooked in butter.
  9. The amount of this garnish of carrots and onions should naturally be in proportion to the size of the piece of liver.
  10. Strain the sauce over the whole, and complete the cooking gently in the oven.
  11. Dish the liver with the carrots and onions all round;
  12. reduce the sauce if necessary, and pour it over the garnish.
  13. N.B.
  14. The latter need not be arranged symmetrically.
  15. On the contrary simplicity should be made a feature of these bourgeois dishes.