Foie de Veau Flamande

Preparation info

    • Difficulty

      Medium

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 slices of veal liver and toss them lightly in butter, turning them on both sides; then add, chopped together, one shallot, parsley, cibols, salt and pepper; cook a minute or two, and sprinkle with a tablespoonful of flour. Stir well over the fire, add a cupful of white wine and water mixed in equal parts and cook for about half an hour. When the slices of liver are cooked, remove them and keep them hot; let the sauce reduce by half, then put in the yolks of two eggs diluted with a little wine vinegar, a few pieces of fresh butter, the slices of liver, shake well, cook on a slow fire (see that it does not reach the boiling point) a few minutes more and serve at once.