Foi de Veau a la Lyonnaise
(Lyonnaise Veal Liver) Recipe

Origin: France Period: Traditional

Ingredients:

4 tbsp butter
400g thinly-sliced onions
450g veal liver cut into 4 125g pieces
salt and freshly-ground black pepper
140g flour, seasoned
chopped parsley, to garnish

Foi de Veau a la Lyonnaise
(Lyonnaise Veal Liver) Preparation:

Method:

Add half the butter to a frying pan over medium heat. When melted ad the onions and season with salt and black pepper. Fry the onions until just softened (about 3 minutes).

Now season the liver on both sides and dredge in the seasoned flour. Add the remaining butter to a separate frying pan and when hot add the liver. Cook for 1 minute on each side then remove from the pan.

To serve, lay the onions on a plate, top with the liver and garnish with chopped parsley. Serve with Gratin Dauphinois.

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