Alma Lach

Foies de Volaille à la Hollandaise

Livers with Hollandaise 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 Hollandaise sauce. To finished sauce add 1 tablespoon crème fraîche or whipping cream