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X. Marcel Boulestin

Foie de Veau Sauté

Fried Liver

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Preparation info
    • Difficulty

      Easy

Appears in
Simple French Cooking for English Homes
Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

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Method

Cut the liver in slices, about half an inch thick, fry in butter and oil mixed, adding a pinch of flour, <

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