Alma Lach

Foies de Volaille à la Béarnaise

Livers with Béarnaise Sauce

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Make Béarnaise sauce. Serve with 1 pound sautéed chicken livers as a first course to 6.