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Foie de Veau Campagnarde

Calf's Liver with Herbs and Mushrooms from French Provincial Cooking by Elizabeth David

A very simple, excellent, but not generally known way of serving liver. For two people you need 4 to 6 thin and evenly cut slices of calf's liver, 4 medium-sized mushrooms and a little parsley, some chives and tarragon when available, a little piece of shallot or garlic, flour and seasonings, oil.
Chop the cleaned mushrooms very finely with the parsley, the shallot or garlic and the herbs.
Season the liver; dust it with flour. Heat about 1 oz of butter in a frying-pan with a teaspoon of olive oil. Let the liver take colour quickly on each side, put in the herb and mushroom mixture and cook another 3 minutes or so over a gentle flame, shaking the pan so that the liver does not stick. Turn into a hot serving dish; squeeze over a little lemon.
The mushroom and her mixture is the old-fashioned version of fines herbes
Lamb's liver can be cooked in the same way.

I’ve become interested in Elizabeth David. I had a Penguin edition of her Italian Food for years – never tried any recipes in my younger days of raising 4 children and many years of quick & simple and bland meals. I am currently reading South Wind Through the Kitchen: The Best of Elizabeth David. I think she’s a terrific writer. I have also acquired two more of her titles, including a recent printing of French Provincial Cooking, originally published in 1960. This recipe above is as it appears in its entirety on page 380.

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