French cuisine · Meat & Kebab

Foie de Veau à la Lyonnaise

Veal liver seared pink over golden buttered onions, finished with a splash of vinegar.

Ingredients · for 4 servings

• 600 g veal liver (in 1 cm thick slices)
• 4 onions
• 3 tbsp flour
• 60 g butter
• 2 tbsp olive oil
• 3 tbsp white wine vinegar
• 1/2 bunch flat-leaf parsley
• 1 tsp sugar
• salt, pepper

Instructions

1. Pat the liver slices dry, trim off the membrane and any thick veins with a sharp knife, and cut the onions into fine half-rings.
2. Melt 30 g butter with the olive oil in a large pan, sauté the onions with the sugar over medium heat for 12–15 min, stirring occasionally, until golden brown, season with salt and set aside.
3. Only just before frying, dust the liver thinly in flour and firmly tap off the excess — otherwise the crust turns gummy.
4. Heat the remaining butter until very hot in the same pan and fry the slices for just 2 min per side until browned outside and still pink inside, then season with salt and pepper.
5. Place the liver on a warmed platter, return the onions to the pan and deglaze with the white wine vinegar, letting it bubble down for 1 min.
6. Spoon the onions with the pan juices over the liver, sprinkle with chopped parsley and serve immediately.