Foies de Volaille Sautés

Sautéed Chicken Livers

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 pound chicken livers
  • Flour
  • ¼ pound butter


  1. Fresh livers are best. If using frozen ones, let them thaw. Cut the livers in half, then they will cook more evenly. Remove all fat and white tissue. Check each liver as you cut them apart to be sure the green bile sac is removed.
  2. Roll livers in flour, then shake off the surplus. You want just a thin film of flour.
  3. Heat butter in a heavy skillet to