Foies de Volaille à la Bordelaise

Livers with Bordelaise 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 Bordelaise sauce. You may also use any of the sauces from the Demi-glace chart. Serve with 1 pound