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Milk-Fed Veal Liver with Bacon https://www.metro.ca/userfiles/image/recipes/foie-veau-lait-bacon-5077.jpg PT10M PT07M PT17M
Preheat oven to 200°F (100°C). Pat liver dry. Season with salt and pepper and dredge with flour. In a large skillet, fry bacon until it begins to crisp. Remove and set aside. Drain off part of the bacon fat, add vegetable oil. On medium heat, quick fry liver both sides so that inside is still light pink. Transfer liver and bacon to a serving platter and keep warm in the oven. Drain fat from skillet, pour in chicken broth and reduce by half over medium-high heat. Remove from heat, stir in butter and a squeeze of lemon, and pour over liver. Sprinkle with parsley.
4
1 lb (454 g) milk-fed veal liver, sliced Salt and pepper to taste sufficient quantity, flour 4 slices bacon 2 Tbsp. (30 mL) vegetable oil 2 Tbsp. (30 mL) butter 1/2 cup (125 mL) chicken broth 0.500 lemon 1 tsp. (5 mL) minced fresh parsley
Milk-Fed Veal Liver with Bacon

Milk-Fed Veal Liver with Bacon

Rate this recipe
6 Votes
4
servings
0:10
Preparation
0:07
COOKING
0:17
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (454 g)
    milk-fed veal liver, sliced

  • Salt and pepper to taste
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  • sufficient quantity, flour
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    SAVE $2.00
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $3.99 ea.

    1.8 - 2.5 kg SELECTED VARIETIES

  • 4
    slices bacon
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    2 for $7.00

    375 - 450 g SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    vegetable oil
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    1.42 L SELECTED VARIETIES

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    UNICO VEGETABLE OIL

    $4.77 ea.

    3 L, SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    butter
  • 1/2 cup
    (125 mL)
    chicken broth
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    398 ml, 66 g - 1 kg SELECTED VARIETIES

  • 0.500
    lemon
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    2 lb PRODUCT OF ARGENTINA

  • 1 tsp.
    (5 mL)
    minced fresh parsley
Imprimer ma sélection

Preparation

Preheat oven to 200°F (100°C).

Pat liver dry. Season with salt and pepper and dredge with flour.

In a large skillet, fry bacon until it begins to crisp. Remove and set aside.

Drain off part of the bacon fat, add vegetable oil.

On medium heat, quick fry liver both sides so that inside is still light pink.

Transfer liver and bacon to a serving platter and keep warm in the oven.

Drain fat from skillet, pour in chicken broth and reduce by half over medium-high heat.

Remove from heat, stir in butter and a squeeze of lemon, and pour over liver.

Sprinkle with parsley.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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