Cooking Index - Cooking Recipes & IdeasFoie De Veau À La Lyonnaise Veal Liver And Onions Recipe - Cooking Index

Foie De Veau À La Lyonnaise Veal Liver And Onions

Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4 tablespoons 60mlButter
2 cups 125g / 4.4ozThinly-sliced onions
1 lb 454g / 16ozVeal liver - cut 4 (4-oz) pieces
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 62g / 2.2ozFlour
1   Potato Gratin - (see recipe)

Recipe Instructions

In a saute pan, over medium heat, melt 2 tablespoons of butter. Add the onions. Season with salt and pepper. Saute until wilted, about 2 minutes.

Season both sides of the liver with salt and pepper. Season the flour with salt and pepper. Dredge the liver in the flour, coating completely and shaking off the excess.

In a large skillet, over medium heat, melt remaining 2 tablespoons of the butter. When the butter is hot, add the liver. Cook for 1 minute on each side, remove from the pan and set aside.

To serve, place a serving of the Potato Gratin in the center of each plate. Lay a piece of the liver next to the gratin. Spoon the onions over the liver. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C67) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.