Foie de veau a l'anglaise

Elegant French comfort food in the style of England!
    
     This is an exceptionally nice veal liver recipe.  There is no similarity when comparing this recipe to the old standard liver and onions entree.
     The lardons add a nice flavor.  I have cooked shad roe using this l'anglaise recipe back when I was a saute chef at an exclusive Florida yacht club, but never calves liver.  Recently I found out that the l'anglaise preparation does apply to liver too.
     If no veal liver is available, then calves liver is good for this recipe.  If you like the strong flavor of beef liver, then by all means, use beef liver.
  
     Lardons:
     Cut a piece of salt pork into small diced cubed lardon shapes.  (About 2 to 3 tablespoons is needed)
     Heat a little bit of vegetable oil in a saute pan over medium low heat.
     Gently saute and render the lardons.
     When the lardons become cooked golden brown and crisp, remove them from the grease and set them aside.
     Note:  Reserve the lardon grease in the pan for cooking the calves liver later in the recipe.
     Keep the lardons warm on a stove top.
   
     Foie de veau a l'anglaise:
     Cut 4 equal size thin veal or calves liver slices that weigh 3 to 4 ounces apiece.
     Dredge the calves liver slices in flour.
     Raise the lardon grease temperature in the saute pan with the reserved lardon grease to medium heat.
     Place the floured calves liver in the hot rendered grease.
     Saute the liver on both sides, till it is cooked to the desired temperature.
     Set the cooked liver aside and keep it warm on a stove top.
     Heat 2 ounces of unsalted butter over medium low heat in a sauce pot.
     Add 2 teaspoons of finely minced shallot.
     Saute the shallot, till it turns clear in color.
     Add 3 to 4 tablespoons of finely chopped Italian parsley.
     Add 1/2 tablespoon of lemon juice.
     Add sea salt and white pepper.
     Remove the pan from the heat.
     Add 4 chilled unsalted butter pats, while stirring, to finish the butter sauce.
   
     Presentation:
     Overlap the liver slices across a plate.
     Tuck 1 half lemon slice on top of each piece of liver.
     Pour the parsley butter sauce over the liver and lemon slices.
     Sprinkle the reserved lardons over the liver.
     Serve with vegetables of your choice.  The Foie de veau a l'anglaise in the pictures was served with brussel sprouts, sauteed portabella field mushroom quarters and an herb rosti slice.
  
     Herb Rosti Recipe:
     This recipe makes 1 large rosti that can be sliced!
     The potato mixture must be cooked shortly after grating, or it will oxidize to a brown color.  You can par boil the potato to avoid oxidation, if you wish to take your time making the rosti.
     Grate 1 peeled russet potato into a mixing bowl.
     Add 2 tablespoons of finely chopped onion.
     Add 1 clove of chopped garlic.
     Add sea salt and black pepper.
     Add 2 pinches of herbs du provence.
     Heat a splash of olive oil in a non-stick saute pan over medium heat.
     Add 2 pats of unsalted butter.
     Add the rosti potato mixture and use a spatula to even the thickness and edges, so it looks like a potato pancake.
     Let the bottom half cook, till it becomes crispy and firm while shaking the pan occasionally.
     Flip the rosti.
     Saute the bottom half lightly for 30 seconds.
     Place the pan in a 350 degree oven.
     Bake the rosti, till the potato is fully cooked and the rosti turns a light brown color.
     Slide the rosti onto a cutting board and cut it into pie slice shaped portions.
     Use a spatula to transfer the rosti portion to the plate.
  
     The mild, soothing English style parsley butter adds a comfortable flavor to the liver.  The lemon slices add a crisp fresh flavor.  The golden lardons add such a nice bacon flavor to the liver.  This French rendition of an English style liver entree is elegant tasting!  Yum!  ...  Shawna