2561 Foie de Veau à la Lyonnaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the fiver into slices, season, pass through flour and shallow fry in a mixture of butter and oil.

Arrange the cooked slices overlapping in a circle on a round dish. Fill the centre with a garnish of sliced onions cooked in butter and mixed with a little Meat Glaze. Deglaze the pan with a little vinegar and pour this over the onions.