Foie de Veau à l'Espagnole (Grilled Calf's Liver with Tomatoes and Fried Onions)

Name: Foie de Veau à l'Espagnole (Grilled Calf's Liver with Tomatoes and Fried Onions)
Cuisine: France
Ingredients: Calf's liver; Flour; Oil; Tomatoes; Onions; Parsley

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Calf's liver
Flour
Oil
Tomatoes
Onions
Parsley

Instructions

Cut the liver into slices, season them and pass them through flour.
Moisten them with oil and grill them gently.
Dress the slices in a crown and set half a grilled tomato on each.
Season and flour rounds of onion and fry them in oil.
Surround the crown with bouquets of the fried onion rounds and bouquets of fried parsley.