2555 Foie de Veau à la Bourgeoise

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. Season and fry quickly in butter to a brown colour on all sides. Braise as indicated for Pièce de Boeuf à la Bourgeoise.

When two-thirds cooked place the liver into a clean pan and surround with a Bourgeoise garnish. Remove the fat from the sauce then pass the sauce through a fine strainer over the fiver and garnish. Finish cooking together then serve in a suitable dish, the fiver surrounded by the garnish and with the sauce.

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