Foie de Veau

  • Serves

    serves 4

The secret to liver's mild flavor and tender texture is to look for young calf's liver. Another trick is to soak the liver in milk for an hour before cooking.


  • 6 oz. slices of calf's liver
  • 12 cup flour
  • 3 Tbsp. vegetable oil
  • 23 cup butter
  • 4 whole shallots, peeled and thinly sliced
  • 12 cup brandy
  • 34 cup chopped chives
  • salt
  • pepper


Step 1

Pour flour into a shallow pan. Dredge liver in flour, coating well on both sides. Shake off excess and season with salt and pepper.

Step 2

Heat oil in a skillet over medium heat. When oil is hot but not smoking, add liver and cook, turning once, until medium rare, about 3 minutes per side. Remove liver and cover loosely with aluminum foil to keep warm.

Step 3

For sauce, discard oil and wipe out skillet with paper towels. Melt butter in skillet over medium heat. Add shallots and cook until golden, about 5 minutes. Add brandy, cook for 1 minute, then stir in chives and adjust seasoning. Serve liver hot with sauce.

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