Foie de Veau
The secret to liver's mild flavor and tender texture is to look for young calf's liver. Another trick is to soak the liver in milk for an hour before cooking.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Skillet
- Pan
- Cutting board
- Chef's knife
- Mixing bowl
- Stove
- Measuring cup
- Measuring spoon
- Spatula
- Paper towel
- Aluminum foil
- Plate
Ingredients
- 6 oz. slices of calf's liver
- 1⁄2 cup flour
- 3 Tbsp. vegetable oil
- 2⁄3 cup butter
- 4 whole shallots, peeled and thinly sliced
- 1⁄2 cup brandy
- 3⁄4 cup chopped chives
- salt
- pepper
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