Foie de Veau au Rizot (Calf's Liver with Rizot)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- calf's liver
- butter
- rizot
- sauce Mornay
Instructions
- Cut the liver into large dice and season it.
- Sauté it briskly in butter.
- Prepare a border of rizot on the serving dish and arrange the liver inside it.
- Coat with sauce Mornay and glaze briskly.