Calf's liver as prepared in the valley of Ossau (Foie de veau à la vallée d'Ossau) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 283) by Paula Wolfert

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Accompaniments: Red wine-cooked onions (Compote d'oignon au vin rouge); Sautéed peppers in the style of Béarn (Piments à la Béarnaise)

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

    Requires marinating overnight. Can substitute prosciutto or serrano ham for jambon de Bayonne.

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