Foie de Veau

Name: Foie de Veau
Ingredients: 1 lb. of calf’s liver; 6 ounces butter; 1 ounce flour; 1 ounce fresh bread crumbs; 2 eggs; 1 1/2 gill fresh cream; cooked chopped onions, fine herbs

From Gancel's culinary encyclopedia of modern cooking, 1920

This mixture can be used in various preparations.

Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 11. The excerpt below is the record exactly as published.

Foie de Veau, Calf’s liver 1 lb., 6 ounces butter, 1 ounce flour, 1 ounce fresh bread crumbs,, 2 eggs, 1 y2 gill fresh cream, cooked chopped onions, fine herbs

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