Calf's Liver aux Fines Herbes with Sauce Piquante is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of sliced liver that's floured, fried, finished with herbs and a sauce made from the pan juices. The full recipe is presented here and I hope you enjoy this classic British version of: Calf's Liver aux Fines Herbes with Sauce Piquante.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
CALF'S LIVER AUX FINES HERBES & SAUCE PIQUANTE.
880. INGREDIENTS.—A calf's liver, flour, a bunch of savoury herbs, including parsley; when liked, 2 minced shalots; 1 teaspoonful of flour, 1 tablespoonful of vinegar, 1 tablespoonful of lemon-juice, pepper and salt to taste, 1/4 pint water.
Mode.—Procure a calf's liver as white as possible, and cut it into slices of a good and equal shape. Dip them in flour, and fry them of a good colour in a little butter. When they are done, put them on a dish, which keep hot before the fire. Mince the herbs very fine, put them in the frying-pan with a little more butter; add the remaining ingredients, simmer gently until the herbs are done, and pour over the liver.
Time.—According to the thickness of the slices, from 5 to 10 minutes.
Average cost, 10d. per lb. Sufficient for 7 or 8 persons.
Seasonable from March to October.
Modern Redaction
Ingredients:
1 calf's liver
8 tbsp plain flour (about)
1 bunch of savoury herbs (must include parsley)
2 shallots, minced
1 tsp plain flour
1 tbsp vinegar
1 tbsp lemon juice
salt and freshly-ground black pepper, to taste
150ml water
Method:
Place the liver in warm water for 30 minutes to blanch. Drain the liver and pat dry then separate the lobes, slice the liver and dip the pieces in plain flour to coat.
Melt butter in a pan, add the liver pieces and fry until golden brown and cooked through. When done, remove the liver pieces and set aside to keep warm. Mince the herbs very finely and add to the pan with about 1 tbsp more butter. Fry briefly then scatter over the flour and stir to combine.
Cook the roux for 1 minute then work in the water until smooth before adding the vinegar and lemon juice. Season to taste, bring to a simmer and cook until thickened. Add a few more twists of pepper then arrange the liver on a dish, pour over the sauce and serve.
