107 Steamed Calf’s Liver with Leeks in Sweet-Sour Sauce

Name: Steamed Calf’s Liver with Leeks in Sweet-Sour Sauce (Foie de veau à la vapeur aux blancs de poireaux en aigre-doux)
Yield: For six people
Cuisine: French
Ingredients: sugar substitute equivalent to 1 tablespoon sugar; sugar substitute equivalent to 1 tablespoon sugar; 1 tablespoon olive oil; 8 tablespoons sherry or wine vinegar; 8 tablespoons sherry or wine vinegar; 24 tender young leeks; 3 tablespoons veal stock; 1 tablespoon port; a pinch of thyme, salt, pepper; a pinch of thyme, salt, pepper; 2 chopped shallots; a pinch of thyme, salt, pepper; 120 g (4 oz) button mushrooms; 100 g (3½ oz) meat from a cooked and boned pig’s trotter; 40 g (1½ oz) dried mousserons (millers) or Chinese mushrooms; 40 g (1½ oz) dried mousserons (millers) or Chinese mushrooms; 40 g (1½ oz) dried morels; 40 g (1½ oz) dried mousserons (millers) or Chinese mushrooms; 50 cl (generous ¾ pint) chicken stock or stock made from stock cubes; 1 teaspoon olive oil; 900 g (2 lb) calf’s liver in a piece

Foie de veau à la vapeur aux blancs de poireaux en aigre-doux

Preparation info

For
six
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

900 g (2 lb) calf’s liver in a piece
50 cl (generous

Europe
France
Main course
Dinner
Gluten-free
Mediterranean

Method

Clean and wash the leeks thoroughly. Cut off the tops leaving about 8 cm (3 in) of the white part.

Soak the morels and mousserons or Chinese mushrooms for quarter of an hour in cold water. Change the water several times, and rub the mushrooms briskly between the palms of your hands to remove every trace of earth or sand.

Peel, wash, and dry the button