Foie de Veau Frit (Fried Calf's Liver)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Calf's liver
- Flour
- Breading à l'anglaise
- Parsley
Instructions
- Cut the liver into squares of 5 centimetres on the side and one centimetre thick.
- Season them and pass them through flour.
- Bread them à l'anglaise and fry them at the moment of serving.
- Dress on a napkin with a border of fried parsley.