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Alma Lach

Foie de Veau Grillé

Broiled Calf’s Liver

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Preparation info
    • Difficulty

      Easy

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

By Alma Lach

Published 1974

  • About

Ingredients

  • 6 (½-inch-thick) slices calf’s liver Flour
  • Melted butter
  • Salt and pepper to taste

Method

  1. Preheat broiler for 10 minutes. Peel skin from liver slices. Dip each slice in melted butter. Lay slices on hot broiler. Cook 3 inches from the heat for 3 minutes. Do not turn. (Heat of broiler cooks the slices on the underneath side.) Season when done. Place on hot serving platter.
  2. Serve broiled liver with crisp bacon, sautéed onions, with Chutney or

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