2568 Foie de Veau au Rizot

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the liver into large cubes, season and shallow fry quickly in butter.

Have prepared a border of Risotto moulded on a suitable dish and place the liver in the centre. Coat with Sauce Mornay and glaze quickly under the salamander.