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Foie De Veau À La Lyonnaise Veal Liver And Onions
4
2
1
Tablespoon Butter
Cup Thinly sliced onions
Pound Veal liver; cut into 4 (4−ounce) pieces
Salt
Freshly ground black pepper
1
1
Cup Flour
Recipe Potato Gratin; (see recipe)
POTATO GRATIN
1
6
Quart Heavy cream
Egg yolks
Salt
White pepper
3
1
Pound Idaho potatoes; peeled and thinly sliced, (vertically)
Pound Gruyere cheese; grated
In a saut pan, over medium heat, melt 2 tablespoons of butter. Add the
onions. Season with salt and pepper. Saut until wilted, about 2 minutes.
Season both sides of the liver with salt and pepper. Season the flour with
salt and pepper. Dredge the liver in the flour, coating completely and
shaking off the excess. In a large skillet, over medium heat, melt remaining
2
1
tablespoons of the butter. When the butter is hot, add the liver. Cook for
minute on each side, remove from the pan and set aside.
To serve, place a serving of the gratin in the center of each plate. Lay a
piece of the liver next to the gratin. Spoon the onions over the liver.
Garnish with parsley.
Yield: 4 servings
POTATO GRATIN:
Preheat the oven to 400 degrees F.
In a mixing bowl, whisk the cream and yolks together. Whisk well. Season
with salt and pepper. Butter a square baking dish. Lay a layer of the
potatoes over the bottom of the pan. Season the layer with salt and pepper.
Sprinkle with an eighth of the cheese. Ladle 1 cup of the cream mixture over
the cheese. Lay another layer of the potatoes over the cream mixture. Using
your hands, firmly press the layers together. Repeat the above process with
the remaining ingredients. Place a piece of parchment paper over the
potatoes and cover with foil. Place in the oven and cook for 30 minutes.
Remove the foil and continue to cook for 15 minutes. Remove from the oven
and cool completely. Reheat and slice into individual servings.
Yield: 6 to 8 servings
Foie De Veau À La Lyonnaise Veal Liver And Onions
258
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