-
1
Preheat the oven to 400F (200C).
-
2
With a long sharp knife, carefully slice open the piece of liver like a wallet.
-
3
To make the stuffing, grab a saute pan and melt 2 tablespoons butter over medium heat.
-
4
It seems like a lot of butter because it is.
-
5
After 2 minutes, add the ham and the shallot.
-
6
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.
-
7
Stir in the garlic, parsley, and a pinch of pepper and cook for 3 minutes.
-
8
Lastly, add the bread and mix everything together.
-
9
Remove from the heat and let cool.
-
10
Spoon the stuffing carefully into the veal wallet.
-
11
Unlike a real wallet, you want this one only three-quarters full.
-
12
Squeeze the top to make sure that the bottom is full.
-
13
Now sew the top shut with bamboo skewers.
-
14
It doesnt have to be perfect; just shut it so the stuffing doesnt fall out.
-
15
In a small cocotte or other small flameproof casserole, melt 2 tablespoons butter with a pinch each of salt and pepper over medium heat.
-
16
When the butter is foaming, fit the liver in the pan and place in the oven for 12 minutes.
-
17
Time to make the herb crust: Melt the remaining 2 tablespoons butter, let cool, then mix with the Parmesan, mustard, and chives.
-
18
After 12 minutes, take the liver out but dont turn off the oven.
-
19
With a spoon, smear the buttery crust on top of the liver.
-
20
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 135F (58C).
-
21
Take out the skewers, let the liver rest for a minute, then slice and serve.
