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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.
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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 1/2 lemon 1 tsp. (5 mL) minced fresh parsley
Milk-Fed Veal Liver with Bacon

Milk-Fed Veal Liver with Bacon

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

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    milk-fed veal liver, sliced
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    INSIDE VEAL LEG CUTLET FOR SCALLOPINI

    INSIDE VEAL LEG CUTLET FOR SCALLOPINI

    $7.99 /lb

    GRAIN FED VALUE PACK 17.61/kg



  • Salt and pepper to taste

  • sufficient quantity, flour
  • 4
    slices bacon
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    LOU'S SLOW COOKED ENTRÉES

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    $7.99 ea.

    SELECTED VARIETIES OR BONELESS PORK LOIN 375 - 454 g


    SCHNEIDERS BACON

    SCHNEIDERS BACON

    $4.99 ea.

    375 g SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    vegetable oil
  • 2 Tbsp.
    (30 mL)
    butter
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    NATREL LACTOSE FREE BUTTER

    NATREL LACTOSE FREE BUTTER

    $3.99 ea.

    250 g or ORGANIC CREAM 1 L SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    chicken broth
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    KNORR CONCENTRATED BOUILLON

    KNORR CONCENTRATED BOUILLON

    $5.49 ea.

    250 ml SELECTED VARIETIES


  • 1/2
    lemon
  • 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

Legal Notice

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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