Foie de Veau à la Lyonnaise (Calf's Liver with Onions)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Calf's liver
- Flour
- Butter
- Oil
- Onions
- Meat glaze
- Vinegar
Instructions
- Season the slices of liver and pass them through flour.
- Sauté them with butter and oil.
- Dress them in a crown.
- Sauté onions and cook them in butter, then bind them with a little meat glaze, and arrange them in the middle.
- At the last, swirl a thread of vinegar in the burning-hot pan and pour it over.