2558 Foie de Veau aux Fines Herbes

Preparation info
    • Difficulty

      Easy

Appears in

By Auguste Escoffier

Published 1903

  • About

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.