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Foie de Veau Sauté
Sautéed Calf’s Liver
Preparation info
- Difficulty
Easy
Appears in
By Alma Lach
Published 1974
Ingredients
6 ½ -inch - Flour
¼ pound
Method
Remove thin skin from around liver slices. Coat liver with flour. Heat butter and oil to hot. Add floured liver slices. Brown both sides and they are done, about 3 minutes per side. Do not overcook. Season after liver is on the serving platter.
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- Foie de Veau Sauté
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