Petitchef

Foie de veau a la berlinoise

Main Dish
4 servings
15 min
15 min
Very Easy

Ingredients

4

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.

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