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Foie de Veau à l'Anglaise

Name: Foie de Veau à l'Anglaise
Yield: 1 servings
Ingredients: Cut the calf’s liver into fairly thin slices; Season them with salt and pepper; Season them with salt and pepper; toss them in butter; Grill an equal number of rashers of bacon

From A guide to modern cookery, 1909

Serves 1

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

96Calories

7 gProtein

1 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories96 kcal

Protein7.3 g

Carbohydrates0.9 g

Fiber0 g

Sugars0.1 g

Total Fat6.9 g

Saturated Fat2.3 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol74 mg

Sodium133 mg

Potassium114 mg

Calcium2 mg

Iron2.2 mg

Magnesium6.8 mg

Phosphorus117 mg

Zinc0.9 mg

Copper1.3 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A7077 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B1221 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.5 mg

Folate0 mcg

Choline7.6 mg

Caffeine0 mg

Water25 g

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 242. The excerpt below is the record exactly as published.

FOIE DE VEAU A L’ANGLAISE Cut the calf’s liver into fairly thin slices, from two-and-a-half oz. to three oz. in weight. Season them with salt and pepper; dredge them, and toss them in butter. Grill an equal number of rashers of bacon

Cook this with the app: pantry check, scaling, and the assistant.