Foie de Veau à la Provençale (Calf's Liver à la Provençale)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- calf's liver
- oil
- sauce à la Provençale
Instructions
- Prepare the slices of liver as usual.
- Sauté them in oil.
- Arrange them on a sauce à la Provençale, or serve the sauce separately.