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Foie en Meurette   HT  MC  French  20mins


Serves  4      Hot  Offal  Alcohol  Herbs   Main Course  France  Europe



450g/1lb Calves or Lambs Liver, trimmed and sliced

Salt and Pepper

3 tbsp Plain Flour

75g/3oz Butter

1 Onion, chopped

3 sprigs of Thyme

1 Bay Leaf

300ml/10fl.oz. Red Wine 

Freshly chopped Parsley




1. Season the flour with salt and pepper then toss the liver slices in the flour until evenly coated on all sides. Reserve the flour.


2. Heat 25g/1oz of the butter in a frying pan, add the liver slices and fry for 3 minutes on each side. Remove with tongs and set aside and keep warm.


3. Add half of the remaining butter to the pan and heat until sizzling. Add the onions and sauté until softened.


4. Add the thyme, bay leaf and wine, bring to the boil then reduce the heat and simmer for 5 minutes.


5. In a small bowl, mix the remaining butter with 1 teaspoon of the seasoned flour. Add to the wine and blend in with a whisk or wooden spoon. Bring to the boil, stirring constantly and cook for 2 minutes.


6. To serve - pour the wine sauce over the liver. Sprinkle with parsley and serve immediately.



More Offal  Recipes   |  Types of Offal  |  More Recipes with Alcohol 


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


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