Foie de Veau Sauté

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Cut the calf’s liver—about one pound for four persons— into pieces and fry them in butter for a few minutes, turning them so that each side is nicely browned. Then prepare a seasoning with one thin slice of streaky bacon, a little parsley and one shallot, all chopped very finely. Add salt and pepper, spread the seasoning evenly in a fireproof dish and lay the slices of liver over it, adding the butter in which it was fried. Cover the dish with buttered paper and cook in a gentle oven for about fifteen minutes.