of broth to each helping, and
grated cheese.
FOIE DE VEAU AUX CAROTTES
1½ lb calf’s liver, 2 onions, 3 lb carrots,
a piece of pig’s caul.
Soak the piece of caul in warm
salted water for 5 minutes. Slice
the liver, season, and tie up in the
caul. Fry in butter with the
chopped onions. When golden
remove from the pan and, with the
juice that has come from the liver
as a basis, make an espagnole sauce
(p. 181), but cook only for 20
minutes. Slice the carrots in rounds.
Place the espagnole sauce in the