Foie de Veau Lyonnaise

Preparation info
  • Serves


    • Difficulty


Appears in

By Anthony Bourdain

Published 2004

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Here’s a perfect example of a dish that doesn’t need but would very much benefit from a single spoon of decent demi-glace. Have some in the freezer? Slip it in at the appropriate moment. If you don’t have any? Not to worry. It’s still really good.

Cleaning and peeling liver is a tricky business. I could explain it all day long; it’s still going to take trial and error and a score of ruined livers to get it right. You are probably better off having your butcher do it. J