Sautéed sliced calves' liver with Madeira sauce (Escalopes de foie de veau sautée, sauce Madère) from Glorious French Food: A Fresh Approach to the Classics (page 554) by James Peterson

  • store-cupboard ingredients
  • Madeira wine
  • Show all ingredients...

  • EYB Comments

    Can substitute duck fat, goose fat, bacon, or olive oil for clarified butter; onions for shallots; and Port wine, Marsala wine, or cream sherry for Madeira wine.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute duck fat, goose fat, bacon, or olive oil for clarified butter; onions for shallots; and Port wine, Marsala wine, or cream sherry for Madeira wine.

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