Foie de veau a l'anglaise

French, elegant comfort food!
     This is an exceptionally fine veal liver recipe.  The simple combination of flavors are so nice compared to the standard liver and onions (Foie de veau Lyonnaise).  The lardons add a nice flavor.  I have cooked shad roe using this l'anglaise recipe back when I was a saute chef at a great Florida yacht club, but never calves liver.  Recently I found the l'anglaise 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.
     Recipe:  Cut some salt pork into a small diced cubed lardon shapes.
     Heat a little bit of vegetable oil in a saute pan over medium heat.
     Render the lardons in the hot pan.
     When the lardons are cooked crisp, remove them from the grease and set them aside.
     Dredge some calves liver slices in flour and place them in the hot rendered grease in the saute pan.
     Cook the liver on both sides to the desired temperature.
     Set the cooked liver aside and keep it warm.
     Heat a little bit of unsalted butter over medium heat in a sauce pan.
     Add a little bit of fine minced shallot.
     Saute the shallot till it is cooked clear.
     Add a very generous amount of finely chopped Italian flat parsley.
     Add a little bit of lemon juice.
     Add a pinch of sea salt and white pepper.
     Remove the pan from the heat and stir in several unsalted butter pats so that an unbroken butter sauce forms.
     Assembly:  Set the liver on the plate so each piece overlaps.
     Tuck a half lemon slice on each piece of liver.
     Pour the parsley butter sauce over the liver and lemon slices.
     Sprinkle the reserved lardons over the liver.
     Serve with brussel sprouts, sauteed portabella field mushroom quarters and a potato herb rosti slice.
     Rosti Recipe:  Grate a peeled potato into a mixing bowl.
     Add a little bit of finely chopped onion and chopped garlic.
     Add sea salt and black pepper.
     Add a generous pinch of herbs du provence.
     Heat a splash of olive oil and a few pats of unsalted butter in a non stick saute pan over medium heat.
     Add the potato mixture and use a spatula to even the thickness and edges so it looks like a potato pancake.
     Let the bottom half cook crispy and firm while shaking the pan occasionally.
     Flip the rosti.
     Saute the bottom half lightly and then set the pan in a 350 degree oven.
     Bake the rosti till the potatoes are cooked and the rosti turns a light brown color.
     Slide the rosti onto a cutting board and cut a pie slice shape.
     Use a spatula to transfer the rosti portion to the plate.
    The mild, soothing parsley butter adds a comfortable flavor to the liver.  The lemon slices add a crisp freshness.  The golden lardons add such a nice bacon flavor to the liver.  This French rendition of an English style liver entree is so very elegant!  The flavors are exceptionally great!  Yum! ... Shawna