2552 Foie de Veau à l’Anglaise

Calf’s Liver and Bacon

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut the liver into fairly thick slices of approximately 110 g ( oz) in weight. Season, pass through flour and either shallow fry in butter or grill them.

Arrange the slices on a dish alternating with slices of shallow fried or grilled back bacon. Coat with a little of the butter in which the liver was cooked if shallow fried, or a little Beurre Noisette if grilled.