Foies de Volaille à la Meunière

Livers in Meunière 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

Sauté 1 pound chicken livers. Sprinkle with parsley and pour over some melted butter seasoned with