Foie de Veau à la Lyonnaise

Calf’s Liver Lyonnaise

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


  • 60 grams (4 tablespoons) unsalted butter
  • 400 grams (14


Prepare your mise en place.

Heat a sautoir over medium–high heat. Add 10 grams (about 2 teaspoons) of the butter and, when melted, stir in the onions. Lower the heat and cook, stirring frequently, for about 15 minutes or until the onions are soft and translucent.

Place the flour in a shallow bowl.

Season the liver with salt and pepper to taste. Dip both sid