2570 Foie de Veau sous Croûte

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Lard the whole liver in the same manner as for Boeuf à la Mode. Season with salt, pepper and a little mixed spice then fry quickly in butter to a brown colour on all sides.

Allow to become cold, cover with a layer of cold Duxelles then envelop in thin slices of salt pork fat. Now completely enclose the whole in a layer of hot water paste. Seal the edges well, make a hole in the top for steam to escape and place on a baking tray.

Bake in a medium oven for approximately 2 hours occasionally pouring in a little thin Sauce Demi-glace through the opening in the top.

On removing from the oven, add a little more of the same sauce through the opening and send to the table accompanied with a sauceboat of Sauce Demi-glace finished with butter and Madeira.