Lamb’s Liver with Onions

Name: Lamb’s Liver with Onions (Foie d’agneau à la cévenole)
Yield: Serves 4-6
Cuisine: France
Ingredients: 250 ml white wine; 3 onions, thinly sliced; 1 tbsp flour; 250 ml chicken stock; 3-4 tbsp lard or olive oil; 500 g lamb’s liver, well trimmed and cut in thin escalopes; salt, pepper; juice of 1 lemon; 1 tsp fresh thyme leaves or ½ tsp dried thyme

Foie d’agneau à la cévenole

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

About

This is reminiscent of the Venetian dish, fegato di vitello alla Veneziana, and if you want to try calf’s liver using this recipe, it will be superb.

If you can obtain large sweet onions, they are perfect for this, which should have a luxurious texture and a piquant sweet and sour flavour.

Ingredients

500 g lamb’s liver, well trimmed and cut in thin escalopes
1 tsp fresh thyme leaves or ½

Europe
France
Main course
Mediterranean

Method

Sprinkle the slices of liver with the thyme and grind on plenty of black pepper. Put the fat or oil in a large frying-pan and place over a high heat. When the fat is hot but not smoking, fry the liver in batches just long enough to colour it lightly on both sides – as little as 30 seconds per side. Remove the browned slices to a plate and continue until all the pieces are done.

Turn the