Calves’ Liver with Radishes and Turnips

Aiguillettes de foie de veau aux radis et aux navets

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Fairly expensive


  • 2 slices of calves’ liver of 180 g ( oz) each
  • 75 g ( oz) butter
  • 150 g ( oz) small tender turnips
  • 16 radishes of equal shape and size
  • 1 tablespoon chopped onion
  • 200 ml ( pint) milk
  • 50 g ( oz) flour
  • 3 tablespoons wine vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons stock made with a beef stock cube
  • 1 tablespoon chopped parsley
  • salt, pepper


  1. Lay the slices of liver on the chopping board and slice into strips the thickness of your little finger. Put the strips in a bowl containing the milk and mix well with your hands. Put in a cool place for 1 hour. The object of this operation is to draw out the blood and make the meat more tender. When the hour is up, drain in a colander and discard the milk, unless you have a cat.
  2. Peel the turnips and cut them into little sticks about 2 cm (¾ inch) by 5 mm (¾ inch). Put them in a saucepan with a nut of butter and just enough water to cover them. Add a pinch of salt, and cook until the water has totally evaporated: the turnips should still be white and slightly firm.
  3. Cut off the root and most of the leaves of the radishes, keeping a little tuft of stalks 2 cm (¾ inch) long. Wash and drain them. Melt a nut of butter in a small saucepan and when it begins to foam throw in the radishes, salt lightly and cook over a low heat for 2–3 minutes. Then put them to keep hot in the same saucepan as the turnips.
  4. Put a nut of butter and a tablespoon of chopped onion into the saucepan in which the radishes were cooked. Allow to brown lightly over a moderate heat then add the vinegar and reduce to 1 tablespoon of liquid. Add the beef stock and cook gently, covered, for 5 minutes without reducing. Put the pan and its contents on one side to keep hot.
  5. Put the flour in a plate and throw in the strips of liver, well salted and peppered. Mix them around well so that each strip is lightly coated in flour. Then, one by one, place the slices on the working surface and roll them with the flat of your hand. Heat a heaped tablespoon of butter in a large frying pan and when it ceases to sizzle put in the floured and seasoned liver, turning the pieces over so that they cook evenly. Make sure they do not overcook, and are still rosy inside. Drain in a carefully dried colander and keep hot. Wipe the pan, but do not wash it.
  6. Return the saucepan containing the sauce (4) to the heat and beat in, bit by bit, 40 g ( oz) butter cut into little pieces. Do not let it boil and remove the pan from the heat when the butter is all incorporated. Add the Dijon mustard and taste for seasoning. Strain the sauce through a fine sieve into the frying-pan. Add the cooked liver (5) and the chopped parsley. Bring almost to the boil, coating all the pieces of liver generously with the sauce. Divide between two hot plates and surround the liver with the hot turnips and radishes (3).

Recommended wines

  • red, such as Saint-Emilion, Saint-Estèphe or Coteaux d’Aix