Foie en Meurette HT
Offal Alcohol Herbs
Main Course France Europe
450g/1lb Calves or Lambs Liver,
Salt and Pepper
3 tbsp Plain Flour
1 Onion, chopped
3 sprigs of Thyme
1 Bay Leaf
300ml/10fl.oz. Red Wine
Freshly chopped Parsley
Season the flour with salt and pepper then toss the liver slices in the flour
until evenly coated on all sides. Reserve the flour.
Heat 25g/1oz of the butter in a frying pan, add the liver slices and fry for 3
minutes on each side. Remove with tongs and set aside and keep warm.
Add half of the remaining butter to the pan and heat until sizzling. Add the
onions and sauté until softened.
Add the thyme, bay leaf and wine, bring to the boil then reduce the heat and simmer for 5 minutes.
In a small bowl, mix the remaining butter with 1 teaspoon of the seasoned flour.
to the wine and blend in with a whisk or wooden spoon. Bring to the boil, stirring
and cook for 2 minutes.
To serve - pour the wine sauce over the liver. Sprinkle with parsley and serve immediately.
Types of Offal
Recipes with Alcohol
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