Calf's Liver. Italian Style

From a fine calf's liver cut six transversal slices, each three-eighths of an inch thick; season with salt and pepper. Melt some clarified butter in a sautoir, and when hot range in the slices of liver to cook rather slowly for five minutes on one side, then turn them over to cook as long on the other-ten minutes in all-lay them on a plate, leaving the butter in the sautoir, and glaze them over. Add to the butter in the sautoir one tablespoonful of chopped shallot and two of onions; fry very slowly, then put in double the same quantity of chopped up mushrooms and let cook until they have exhausted all their moisture; dilute with a little veloute and reduce for a few moments, slowly adding one gill of white wine and three teaspoonfuls of essence of truffles (No. 395); take from the fire, and replace the liver leaving it to heat without boiling. Dress the slices in a circle on a dish, and finish the sauce with a pinch of chopped parsley, and pour the whole over the liver.