2557 Foie de Veau à l’Espagnole

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About


Cut the fiver into slices; season, pass through flour, sprinkle with oil and grill gently.

Arrange the cooked slices overlapping along the centre of a dish. Place half a grilled tomato on each slice and