Foie de Veau au Citron

Name: Foie de Veau au Citron (Calf’s Liver with Lemon)
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: For 6
Cuisine: French
Ingredients: Chervil 1 bunch; Thick slices of calf’s liver 6; Chives 6 sprigs; Tarragon 1 bunch; French shallot ½; Demi-sel (semi-salted) butter 100 g; Unsalted butter 30 g; Lemon 1; Garlic 1 clove; Fried croutons 30; Dry bread 100 g

Calf’s Liver with Lemon

Preparation info

For
6

Difficulty
Medium
Ready in
1 hr

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Thick slices of calf’s liver 6
Chives 6 sprigs
Tarragon 1

Europe
France
Main course
Mediterranean

Method

Make a herb crust by processing together all of the aromatic herbs, the shallot, the semi-salted butter and bread. Spread the mixture to a thickness of 5 mm between two sheets of baking paper. Chill for 20 minutes. Divide the herb crust into 6 pieces.
Extract the segments (without pith) from the lemon.
Chop the garlic, sauté gently in the butter, pan-