Liver Wrapped in Caul
|Veal liver||4 Pound, membrane removed, chopped and pureed in a processor|
|Bacon slices||5 , finely chopped|
|Dried currants||2⁄3 Cup (10.67 tbs)|
|Yolks||6 , the yolks separated from the whites, the whites stiffly beaten|
|Dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Ground allspice||1⁄2 Teaspoon|
|Caul||1⁄4 Pound, soaked and drained|
|Red wine sauce||1 Tablespoon|
|Red wine||1⁄2 Cup (8 tbs)|
|Onion||1 , finely chopped|
|Meat stock||1⁄2 Cup (8 tbs)|
|Grated nutmeg||1 Teaspoon|
|Ground allspice||1 Teaspoon|
|Thin lemon slices||4 , halved|
Mix the liver with the bacon, currants, egg yolks and bread crumbs.
Season with the allspice, salt and pepper, then gently fold in the egg whites.
Spread out the caul, mound the liver mixture in the center and wrap the caul around it.
Melt the butter in a saucepan and put in the liver package, folds downward.
Cook over low heat for 15 minutes.
Then turn the package over and cook it until the juices run clear when a skewer is inserted deeply about 30 minutes.
For the sauce, melt the butter and add the flour and chopped onion.
When the onion is lightly browned, season the stock with a pinch each of nutmeg and allspice, salt, pepper and the sugar, if using.
Add the stock with the wine and lemon.
Simmer the sauce gently for 15 minutes, or until thickened slightly.