Chapter XV · Relevés and Entrées · No. 1248
1248—Foie de Veau à l’Anglaise
Cut the calf’s liver into fairly thin slices, from two-and-a-half oz. to three oz. in weight. Season them with salt and pepper; dredge them, and toss them in butter. Grill an equal number of rashers of bacon.
Dish the slices of liver and the rashers of bacon alternately, and sprinkle them with the butter in which the liver was cooked, or with a brown butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1248, p. 418. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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