Chapter XV · Relevés and Entrées · No. 1251
1251—Foie de Veau Sauté aux Fines Herbes
Cut the calf’s liver into slices, as above; season these with salt and pepper; dredge them, and toss them in butter.
Arrange the slices in a circle on a round dish; and either pour the herb sauce over the slices, or serve it separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1251, p. 418. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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