Romanian Calf Liver Casserole (Ficat De Vitel Flora)

Instructions

Wash the liver in warm water and cut away any tubes or fat. Drain and dry thoroughly on paper towels. Wrap half the bacon round the liver and fix it firmly. Put this into a bowl, add salt and pepper and half the chopped herbs. Cover and put aside until required.

Cut the garlic in half and rub it over the bottom and sides of a frying pan; fry the remaining bacon until the fat runs(if the bacon is not sufficiently fat, add additional cooking fat). Add the onions, carrot, bay leaf, salt, pepper and the liver with the rest of the herbs, and finally the wine. Cover the pan and cook gently until tender. Remove the liver from the pan, set aside but keep hot.

Skim off any surplus fat from the gravy in the pan and add just enough stock or water to make a thick sauce. Bring it slowly to a boil, stir in the cream and cook gently until the sauce is reheated.

Thinly slice the liver and arrange the slices in a ring on a hot serving plate, leaving the center free. Pour the sauce into the center, garnish with the pieces of bacon, and serve at once with creamed potatoes and triangles of crisply fried bread.

Liver casseroles should be cooked very slowly, otherwise the liver can become tough. Soak the liver overnight in milk before using, to improve the flavor and color.

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