Foie de Veau Moissoniere

Name: Foie de Veau Moissoniere
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: French
Ingredients: 2 tablespoons finely chopped parsley, to garnish; 4 tablespoons olive oil; 1 tablespoon plain flour; salt and pepper; a pinch of sugar; 2 tablespoons tomato purée; 25 g (1 oz) butter; 500 g (1 lb) calves or lamb’s liver, sliced thickly; 175 ml (6 fl oz) red wine; 1 bouquet garni; 500 g (1 lb) mild onions, sliced

Calves’ liver moissonière

Preparation info

Serves
4

Difficulty
Medium
Ready in
40 min

Appears in

The Cooking of Provence

By Patricia Lousada

Published 1995

About

Liver and onions are a well known combination but the French with their culinary expertise manage to scale new heights with these simple ingredients. Keep the liver lightly cooked so that it will stay meltingly tender.

Ingredients

500 g (1 lb) calves or lamb’s liver, sliced thickly
1 tablespoon

Europe
France
Main course
Mediterranean

Method

Dry and trim the liver if necessary and dust it with flour. Heat the butter with 1 tablespoon of the oil in a large, heavy frying-pan and fry the liver over a moderate heat for 2 minutes each side. Transfer to a platter and cover loosely with foil.

Add the remaining oil to the pan and stir i