Sauteed Calf’s Liver with Garlic

Name: Sauteed Calf’s Liver with Garlic (Foie de veau sauté à l’ail)
Cuisine: French
Ingredients: 15 ml (1 tbsp) cornflour; 15 ml (1 tbsp) lemon juice; 1 egg white; 15 ml (1 tbsp) soya sauce; 300 g (10 oz) calf’s liver, cut in strips; 250 g (9 oz) mangetout; 6 shallots or button onions; 6 shallots or button onions; 15 ml (1 tbsp) fresh ginger root, peeled and chopped; 150 ml (¼ pt) brown veal stock; 1 small clove of garlic, crushed; freshly ground pepper

Foie de veau sauté à l’ail

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Any other liver could be used in this recipe, but calf’s is by far the most tender. The Vitamin C of the barely cooked vegetables helps the assimilation of the iron in the liver.

Ingredients

15 ml (1 tbsp) cornflour
15 ml (1

Europe
Switzerland
France
Main course

Method

Mix together 2 teaspoons of the cornflour, the lemon juice, lightly beaten egg white and 1 teaspoon of the soya sauce.
Mix the liver strips with the marinade, and leave for 20 minutes.
Clean and top and tail the mangetout, and peel the shallots or button onions.
Cut the shallots in half lengthwise, and sauté gently in a non-stick pan, turning