Foie De Veau A La Lyonnaise Veal Liver And Onions
Lyonnaise-style veal liver quickly pan-fried in seasoned flour, served over a creamy Gruyere potato gratin with caramelized onions.
Ingredients
- 4 tbsp butter
- 2 cup thinly sliced onions
- 1 lb veal liver, cut into 4 pieces
- 1 cup flour
- 1 quart heavy cream
- 6 each egg yolks
- 3 lb Idaho potatoes, peeled and thinly sliced
- 1 lb Gruyere cheese, grated
Instructions
- 1
For potato gratin: preheat oven to 400°F. Whisk cream and yolks together, season with salt and white pepper. Layer potatoes in buttered baking dish, seasoning each layer with salt, pepper, Gruyere, and cream mixture. Cover with parchment and foil. Bake 30 minutes. Remove foil, bake 15 more minutes. Cool completely. Reheat and slice for serving.
- 2
In a saute pan over medium heat, melt 2 tbsp butter. Add onions, season with salt and pepper. Saute until wilted, about 2 minutes.
- 3
Season liver with salt and pepper. Season flour with salt and pepper. Dredge liver in flour, coat completely and shake off excess.
- 4
In a large skillet over medium heat, melt remaining 2 tbsp butter. When hot, add liver. Cook 1 minute per side.
- 5
Place a serving of gratin in center of each plate. Lay a piece of liver beside the gratin. Spoon onions over liver. Garnish with parsley.