Le Foie Chaud aux Pommes

Preparation info
  • Serves


    • Difficulty


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By Robert Carrier

Published 1965

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  • pounds fresh calf’s liver, sliced
  • 2 pounds tart eating apples, cored, peeled and quartered
  • 1


Simmer peeled and quartered apples with white Alsatian wine until tender. Add the currants, which you have soaked in wine, and the cinnamon; keep warm.

Season sliced liver with salt, freshly ground black pepper, ground cloves and powdered thyme. Sprinkle with flour, and brown in butter for 3 minutes.

Arrange the compote of warm apples on a heated serving dish; place sauté