Recipe: Foie De Veau À La Lyonnaise (Calf's Liver, Lyons-style )

Foie De Veau À La Lyonnaise (Calf's Liver, Lyons-style )

Serves 4

Ingredients

Method

4 Slices of Calves Liver 150g each

½ tsp. Salt and Pepper (to your taste)

50 g. Butter

250 g. Onions (Large Finely Sliced)

15 ml. Red Wine Vinegar

2 tbsp. Parsley (Chopped)

With a paper towel dry the liver and season with salt and pepper. Melt 20g of the butter in a pan and and cook the liver for 2 minutes each side. Remove from the pan and keep warm.

Add the remaining butter to the same pan and add the onions and cook for 15 minutes on a low heat until the onions are very soft. Add the vinegar and any juices that have come out of the liver, season and cook for a minute.

Divide the onions among 4 warm plates. Place the liver back in the pan for 30 seconds to warm through then place the liver on top of the onions on the plates. Sprinkle with chopped parsley and serve.

This is a very quick but delicately tasty dish which comes together in 30 minutes.