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: 3 tablespoons veal stock; 8 tablespoons sherry or wine vinegar; 40 g (1½ oz) dried mousserons (millers) or Chinese mushrooms; 100 g (3½ oz) meat from a cooked and boned pig’s trotter; 2 chopped shallots; a pinch of thyme, salt, pepper; 40 g (1½ oz) dried morels; 120 g (4 oz) button mushrooms; 1 tablespoon port; 24 tender young leeks; 50 cl (generous ¾ pint) chicken stock or stock made from stock cubes; sugar substitute equivalent to 1 tablespoon sugar; 900 g (2 lb) calf’s liver in a piece; 1 tablespoon olive oil; 1 teaspoon olive oil

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

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