Foie de Veau Moissoniere

Calves’ liver moissonière


Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

The Cooking of Provence

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.


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


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