Calves’ Liver with Radishes and Turnips

Aiguillettes de foie de veau aux radis et aux navets

Preparation info

  • For


    • Difficulty


    • Ready in

      1 hr 45

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 2 slices of calves’ liver of 180 g ( oz) each


  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 ha