Foie de Veau Sauté Aux Fines Herbes

Sautéed Liver with Herbs

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

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Cut 6 slices of liver into ½-inch strips across the slices. Flour and sauté for about 4 minutes. Put on hot platter. Melt chunk of butter in clean skillet. Add juice of