This recipe is taken from an old Canadian National Railway menu. It became an instant Joe Beef classic, which goes to show: people love train food.
Recipe information
Yield
Serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 400°F (200°C). With a long sharp knife, carefully slice open the piece of liver like a wallet.
Step 2
To make the stuffing, grab a sauté pan and melt 2 tablespoons butter over medium heat. It seems like a lot of butter because it is. After 2 minutes, add the ham and the shallot. Sweat it for a minute or two and then add the mushrooms, Cognac, and 1/4 teaspoon salt to draw the water from the mushrooms. Stir in the garlic, parsley, and a pinch of pepper and cook for 3 minutes. Lastly, add the bread and mix everything together. Remove from the heat and let cool.
Step 3
Spoon the stuffing carefully into the veal wallet. Unlike a real wallet, you want this one only three-quarters full. Squeeze the top to make sure that the bottom is full. Now sew the top shut with bamboo skewers. It doesn’t have to be perfect; just shut it so the stuffing doesn’t fall out.
Step 4
In a small cocotte or other small flameproof casserole, melt 2 tablespoons butter with a pinch each of salt and pepper over medium heat. When the butter is foaming, fit the liver in the pan and place in the oven for 12 minutes.
Step 5
Time to make the herb crust: Melt the remaining 2 tablespoons butter, let cool, then mix with the Parmesan, mustard, and chives.
Step 6
After 12 minutes, take the liver out but don’t turn off the oven. With a spoon, smear the buttery crust on top of the liver. Add the stock to the pan, return the pan to the oven, and bake for another 5 minutes, or until a thermometer inserted into the thickest part reads 135°F (58°C).
Step 7
Take out the skewers, let the liver rest for a minute, then slice and serve.
