The Times Picayune Publishing Company

Calf’s Liver Fried

Foie de Veau Saute a la Lyonnaise

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Pound of Liver
  • 2 Onions
  • A Tablespoonful of Lard<

Method

Slice the liver very fine into pieces of about three inches in length and one in width. Season well with salt and pepper. Slice two onions very fine and take a tablespoonful of lard or butter and put into the frying pan. When it heats, add the onions, and, as they brown, place on top the slices of L