Foie de Veau Sauté

Sautéed Calf’s Liver

Ingredients

  • 6 (½-inch-thick) slices calf’s liver Flour
  • Flour
  • ¼ pound butter
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

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.

Wine

Volnay

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