Foie de Veau à l'Espagnole

Name: Foie de Veau à l'Espagnole
Yield: 1 servings
Ingredients: Cut the calf’s liver into slices weighing three and a half oz.; season these with salt and pepper; season these with salt and pepper; sprinkle them with oil; grilled half-tomatoes; onions cut into thin roundels; a proportionate quantity of fried parsley

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

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 243. The excerpt below is the record exactly as published.

FOIE DE VEAU A L’ESPAGNOLE Cut the calf’s liver into slices weighing three and a half oz.; season these with salt and pepper; dredge them; sprinkle them with oil, and grill them gently. Meanwhile, prepare:—(1) As many grilled half-tomatoes as there are pieces of liver; (2) onions cut into thin roundels, sea- soned, dredged, and fried in oil; (3) a proportionate quantity of fried parsley

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