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Calf's Liver a la Bourgeoise

Take a calf's liver, lard it with fat bacon, braise it with the bourgeoise garnish--carrots and turnips. After it is cooked and dished, stir some demi-glaze into the sauce, pour it on to the meat and garnish with potatoes chateau.

Veal with Mushrooms, or the Calf in Paradise Take some slices of loin of veal, fry them in butter, with pepper and salt, for twenty minutes. Take two spoonfuls of demi-glaze and heat it with some mushrooms and a little madeira. Put the mushrooms and sauce on each slice and sprinkle chopped parsley over all. This can also be done with fines herbes, mushrooms, chervil and parsley, chopped before cooking them in the butter.