Le Foie de Veau au Rancio

Calf’s liver in sweet wine sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

In the Tarn they make a glorified version of calf’s liver and bacon, using the raw country ham whose saltiness is set off rather well by the sweet sauce, which is based on vin de rancio. This is an old sweet fortified wine which has been allowed to maderize, thus Madeira would be an acceptable substitute.


  • 4 thin slices of raw jambon de campagne
  • 2 tablespoons goose fat
  • 700


Soften the ham in the goose fat in a frying pan and cook slowly until done– for about 10 minutes. If this ham is not available, very thinly-sliced gammon rashers would be the best substitute. When cooked, remove to a serving dish in a low oven to keep hot. While the ham is cooking, roll the liver in seasoned flour and, after removing the ham, turn up the heat and brown the liver briefly on each