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2558 Foie de Veau aux Fines Herbes
Preparation info
- Difficulty
Easy
Appears in
Published 1903
Method
Cut the fiver into slices, season, pass through flour and shallow fry in butter.
Place a sufficient amount of Sauce Fines Herbes in the bottom of a dish and arrange the slices of fiver on top, or serve plain with the sauce separate.
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