Foie De Veau À La Lyonnaise Veal Liver And Onions

Recipe Ingredients

4 tablespoons	60ml	Butter
2 cups	125g / 4.4oz	Thinly-sliced onions
1 lb	454g / 16oz	Veal liver - cut 4 (4-oz) pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Flour
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

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