2553 Foie de Veau Bercy

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the liver into fairly thick slices. Season, dip each into melted butter, dredge lightly with flour and grill gently.

Place the liver in a dish and coat with softened Beurre Bercy.