pastry, and pour into it a thick
béchamel sauce (p. 182) into which
you have incorporated 2
tablespoons of concentrated
tomato purée. On top of this put
some stoned black olives and some
chicken livers which have been
chopped and sautéd in butter for 2
or 3 minutes. Cover with a layer of
tomatoes cut in half and grilled for
a couple of minutes. Bake in a
moderate oven until the pastry is
cooked.
SCALOPPINE OF CALF’S LIVER WITH
PIMENTOS
1 lb calf’s liver cut in thin slices, 4