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Le Chaudron recipe
Foie de veau persillé
Calf's liver with garlic and parsley
⏱ 20 minServes 4Easy300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4 slicescalf's liver
3 clovesgarlic, chopped
1bunch flat-leaf parsley, chopped
50 g (2 oz)butter
2 tbspflour
1lemon, juiced
- 4 slices calf's liver
- 3 cloves garlic, chopped
- 1 bunch flat-leaf parsley, chopped
- 50 g (2 oz) butter
- 2 tbsp flour
- 1 lemon, juiced
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Lightly dust the liver with flour, tapping off the excess.
- Heat the butter until foaming and sear the liver for 2 minutes per side.
- Keep it pink inside.
- Keep warm and add the garlic and parsley to the pan.
- Cook 1 minute, then add a squeeze of lemon juice.
- Spoon over the liver and serve right away with sautéed potatoes.
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