Foie de Veau Sauté

Fried Liver

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Cut the liver in slices, about half an inch thick, fry in butter and oil mixed, adding a pinch of flour, a small glass of white wine, a shallot, a head of garlic, chopped with parsley, salt and pepper. Cook on a slow fire for half an hour.