Foie de Veau Lyonnaise

Here’s a perfect example of a dish that doesn’t need but would very much benefit from a single spoon of decent demi-glace. Have some in the freezer? Slip it in at the appropriate moment. If you don’t have any? Not to worry. It’s still really good.

Cleaning and peeling liver is a tricky business. I could explain it all day long; it’s still going to take trial and error and a score of ruined livers to get it right. You are probably better off having your butcher do it. J