Recipe Details

Summary

Name: Liver A La Bourgogne.

Category: International

Season a calf's liver with salt and pepper; put a few slices of bacon in a saucepan; let get very hot. Add the

liver, 1 onion, 1 carrot, 2 bay−leaves and 2 sprigs of thyme minced fine; cover and let brown a few minutes.

Then add 1 glass of sherry wine, salt and pepper and sprinkle with flour. Let simmer ten minutes. Serve hot

with potatoes.