Foie de veau a la berlinoise

Main Dish
4 servings
15 min
15 min
Very Easy




  • 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.

You may like



Rate this recipe:
Generate another secure code  = 

You may like

Recipe Foie gras with figs
Foie gras with figs
6 servings
30 min
5 / 5
Recipe Foie gras tatins - Video recipe !
Foie gras tatins - Video recipe !
4 servings
25 min
Very Easy
4 / 5
Recipe Foie gras and onion chutney choux
Foie gras and onion chutney choux
20 servings
55 min
Very Easy