Calf’s Liver with French Beans

Name: Calf’s Liver with French Beans (Foie de Veau aux Haricots verts)
Ingredients: thyme; bayleaf; onions; butter; lemon juice; game; brown sauce; french beans; salt; pepper; calf’s liver

Foie de Veau aux Haricots verts

Preparation info

Difficulty
Easy

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Cut three quarters of a pound of calf’s liver in little dice shapes, season them with pepper