Foie de veau a la berlinoise

Ingredients

• 1/2 cup of bacon, cut into batons
• 1 red onion, halved and thinly sliced
• 3 apples, cored and cut into eighths
• 4 tbsp butter
• 1/4 cup balsamic vinegar
• 1/4 cup white wine
• 1 lb calf?s liver, cut into strips
• Salt and pepper
• Flour
• 2 tbsp parsley, chopped

You may like

Foie gras and onion chutney choux

Preparation

• Cook the bacon until crisp, remove from pan and drain on a paper towel. Add 2 tablespoons of butter to the pan with the bacon fat and saute the onion until just wilted. Add the apples and cook until they begin to brown. Pour in the wine and vinegar, then boil for 3 minutes. Remove the pan from the flame and set aside.
  
  Season the liver with salt and pepper, dredge in the flour, then fry in the remaining 2 tablespoons of butter. Place on serving plates with the apples and top with the bacon and parsley.

Report a mistake in the recipe text