Dining Car Calf Liver

• 1 long slice calf liver, about 10 ounces (280 g) and 1 1/2 inches (4 cm) thick
• 6 tablespoons (55 g) unsalted butter
• 1/2 cup (85 g) diced cooked ham
• 1 shallot, finely chopped
• 1/2 cup (40 g) finely chopped white mushrooms
• 1 tablespoon Cognac
• Salt and pepper
• 1/2 clove garlic, minced
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1/2 cup (55 g) toasted bread cubes (from 1 slice stale white bread)
• 1/2 cup (55 g) grated Parmesan cheese
• 1 tablespoon Dijon mustard
• 1/4 cup (10 g) chopped fresh chives
• 1/2 cup (125 ml) Beef Shank Stock (page 249)

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.

long slice, butter, ham, shallot, white mushrooms, cognac, salt, clove garlic, parsley, bread, parmesan cheese, mustard, fresh chives

Taken from www.epicurious.com/recipes/food/views/dining-car-calf-liver-388855 (may not work)