Le Foie de Porc en Escabèche

Pig’s liver with piquant sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 500 g (1 lb) pig’s fiver, in slices 2 cm (34


Heat some oil in a thick frying pan until it starts to smoke. Dip the pieces of liver in seasoned flour and fry them for about half a minute on each side. Remove the pieces to a warm place and lower the heat. Add the garlic, the onion (and shallots if you have them) and sauter them all gently. Sprinkle with a dessertspoonful of flour and moisten with the wine, stock and vinegar. Add the tomatoe