tag:blogger.com,1999:blog-5160802221149509766.post725581920515825859..comments2024-02-13T09:24:05.431-05:00Comments on The Vegan Version: VEGAN FOIE DE VEAU SAUTÉaffectioknithttp://www.blogger.com/profile/00956694289800463441noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5160802221149509766.post-37626472089877991282010-08-31T12:32:37.337-04:002010-08-31T12:32:37.337-04:00That looks good, I haven't had liver for at le...That looks good, I haven't had liver for at least 15 years, but I remember it being gross and sort of metalic tasting. My dad make liver and onions once when I was a kid and I refused to eat it ever again :)VeganCraftastichttps://www.blogger.com/profile/14284496943324490408noreply@blogger.comtag:blogger.com,1999:blog-5160802221149509766.post-22708413590812146642010-08-30T14:09:30.797-04:002010-08-30T14:09:30.797-04:00Raymond Blanc does calves liver with persillade - ...Raymond Blanc does calves liver with persillade - very good. I let the garlic gook a little to remove the raw edge.<br /><br />For the persillade<br />1 handful of fresh flat-leaf parsley <br />½ medium shallot <br />1 garlic clove <br />To finish the dish<br />100 ml (3½ fl oz) water <br />juice of ¼ lemon <br /><br />Preparing the persillade<br />Finely chop the parsley, shallot and garlic, and mix them together. Set aside. <br />Cooking the liver<br />On a medium heat, in a large frying pan, melt the butter until foaming. Add the liver slices and cook for 11/2 minutes, until golden brown underneath. Increase the heat and turn the slices of liver over. Cook for a further 1 1/2 minutes. <br />Finishing the dish<br />With a pair of tongs, transfer the liver slices to a serving dish. Quickly add the persillade to the pan. Then add the water and lemon juice and simmer for 10 seconds. Pour the pan juices and persillade over the calf’s liver and serve immediately, with potato purée, if liked.Maureenhttps://www.blogger.com/profile/12404265296554666518noreply@blogger.com