2571 Foie de Veau Poché à la Flamande

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Plunge the whole liver into boiling water containing 8 g ( oz) salt per 1 litre ( pt or U.S. cups) of water. Cover with a lid and poach very gently allowing 30 minutes per 1 kg ( lb)

When ready, place the cooked liver into a basin of cold water and allow to become quite cold. This liver is very soft and should be cut only when required into thin slices and arranged on a suitable cold dish.

It is usual to accompany this dish with Sauce Ravigote.