Foie de Veau Moissonnière

Heat half the lard in a frying pan, add the liver and sauté over a fairly high fire for 2–3 minutes on each side, or until just tender. Sprinkle with salt and pepper. Transfer to a plate and cover.

Heat the remaining lard in the pan, add the onions and bouquet garni, and cook over a low fire, stirring often, for 20 minutes or until the onions are soft but not brown. Raise the fire to me