1250—Foie de Veau à l’Espagnole

Cut the calf’s liver into slices weighing three and a half oz.; season these with salt and pepper; dredge them; sprinkle them with oil, and grill them gently.

Meanwhile, prepare:—(1) As many grilled half-tomatoes as there are pieces of liver; (2) onions cut into thin roundels, seasoned, dredged, and fried in oil; (3) a proportionate quantity of fried parsley.

Arrange the grilled slices of liver along the centre of an oval dish; place a half-tomato upon each; and, on one side, set the fried onions, on the other, the fried parsley.