Foie de Veau à la Lyonnaise

Calf’s Liver with Onions

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

Slice 3 large onions into rings. Simmer in a chunk of butter, covered, for about 30 minutes. Sprinkle with salt and pepper. Add about