2564 Foie de Veau Provençale

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut the liver into slices, season, pass through flour and shallow fry in oil.

Place a sufficient amount of Sauce Provençale in the bottom of a dish and arrange the slices of liver on top, or serve plain with the sauce separate.