Wayne Gisslen

Calf’s Liver Lyonnaise

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Preparation info
  • portions:

    10

    portion size: 1 slice liver, 1½ oz 45 g ) onion garnish
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2

Method

  1. Peel and slice the onions.
  2. Heat the butter in a sauté pan and add the onions. Sauté them over medium heat until tender and golden brown.
  3. Add the demi-glace or stock and cook a few minutes, until the onions are nicely glazed. Season to taste.
  4. Place in a bain-marie and keep warm for service.
  5. Season the liver and dredge in flour. Shak

Per serving: Calories, 310; Protein, 24 g; Fat, 19 g (54% cal); Cholesterol, 445 mg; Carbohydrates, 13 g; Fiber, 1 g; Sodium, 250 mg.