Calves’ Liver with Radishes and Turnips

Name: Calves’ Liver with Radishes and Turnips (Aiguillettes de foie de veau aux radis et aux navets)
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: For two people
Cuisine: French
Ingredients: salt, pepper; 1 tablespoon chopped parsley; 3 tablespoons stock made with a beef stock cube; 1 teaspoon Dijon mustard; 3 tablespoons wine vinegar; 50 g (1¾ oz) flour; 200 ml (⅓ pint) milk; 1 tablespoon chopped onion; salt, pepper; 2 slices of calves’ liver of 180 g (6½ oz) each; 75 g (2½ oz) butter; 150 g (5½ oz) small tender turnips; 16 radishes of equal shape and size

Aiguillettes de foie de veau aux radis et aux navets

Preparation info

For
two
people

Difficulty
Medium
Ready in
1 hr 45

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

2 slices of calves’ liver of 180 g (6½ oz) each

Europe
France
Main course
Mediterranean
Gluten-free

Method

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