Foie de Veau Sauté Aux Fines Herbes

Sautéed Liver with Herbs

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

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