Foie de veau lyonnaise from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

  • parsley
  • sherry vinegar
  • black peppercorns
  • demiglace
  • calf livers
  • store-cupboard ingredients
  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

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

    See recipe for variations.

  • Ro_ on April 09, 2020

    Best liver and onions recipe I've tried so far. The liver was perfectly cooked. I added a bit of sugar and water at the reducing-down stage, as the sauce was very vinegary. Probably broke a cardinal rule in adding some granulated veal stock instead of demi glace, but whatever - the results were great!

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