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Alma Lach

Foie de Veau Flambé

Flamed Liver

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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

Cut 6 liver slices into ½-inch strips, flour, and sauté in butter for about 3 minutes. Sprinkle with about 1 teaspoon sweet basil

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