Foie de Veau Au Beurre Blanc

Sautéed Liver with Beurre Blanc Sauce

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.