2554 Foie de Veau à la Bordelaise

Name: Foie de Veau à la Bordelaise
Cuisine: France
Ingredients: shallot; mushrooms; tomato-flavoured sauce demi-glace; butter; onion; salt; pork fat; white wine; lard

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Lard the whole liver with strips of salt pork fat and marinate for 1 hour in advance with white wine.

Remove and dry the liver with a clean c