Escalopes of Veal Liver Veneziana from Tony Bilson's Recipe Book by Tony Bilson
It is very annoying when you go to a restaurant to enjoy a dish for which the restaurant has become internationally famous only to find that they do it badly. It happened to me at Harry’s Bar in...
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Ingredients
- 1 kg veal liver
- salt
- pepper
- 2 onions, finely sliced
- 100 g clarified butter
- 100 ml demi-glace
- 50 ml semillon
- 1 tbl butter
- 2 tbl chopped parsley
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