Foie de Veau Sauté

Name: Foie de Veau Sauté (Sautéed Calf’s Liver)
Cuisine: France
Ingredients: 6 (½-inch-thick) slices calf’s liver Flour; ¼ pound butter; Salt and pepper to taste; 2 tablespoons vegetable oil; Flour

Sautéed Calf’s Liver

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

6 (½-inch-thick) slices calf’s liver Flour
Flour
¼ pound <

Europe
France
Side dish
Starter
Main course
Mediterranean

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.