Foie de Veau Sauté

Sautéed Calf’s Liver

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


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.