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Alma Lach

Foie de Veau Au Beurre Blanc

Sautéed Liver with Beurre Blanc Sauce

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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

Method

Prepare sauce and then sauté 6 liver slices. Serve sauce separately.

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