Foie de Veau aux Fines Herbes (Calf's Liver with Fines Herbes Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Calf's liver
- Flour
- Butter
- Sauce aux Fines Herbes
Instructions
- Cut the liver into slices, season them and pass them through flour.
- Sauté them in butter.
- Dress them in a crown on a sauce aux Fines Herbes, or dress them plainly and serve the sauce separately.