Pour around the steaks ⅛ inch of dry white wine or Frenchvermouth and set 2 inches below a preheated broiler.
4
½ pony of FrenchVermouth.
5
Pour around them ⅔ cup of dry white wine or dry white Frenchvermouth, and ⅓ cup of fish stock, chicken stock, or water.
6
⅓ jigger FrenchVermouth.
7
Remove the pan from heat, spread the cooked onions over the liver, and pour in ½ cup of red wine or dry white Frenchvermouth.
8
Then just cover with a mixture of chicken or veal stock, sautéed onions, carrots, and celery and dry white wine-orFrenchvermouth, whichever you prefer.