Onion and Lardons Smothered Foie de Veau

Cooking in Sens

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Au Village Gourmand had some lovely slices of calf’s liver that I couldn’t resist.  Today was market day and I always spend a lot of time drinking coffee and lurking around the market and the gourmet traiteurs.

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As I slowly savored my liver with a small green salad, I thought of my husband and the meals he must be having.  I think I’ll go to Stuttgart in a couple of weeks to cook and freeze a month of meals so that my conscious will stop bothering me.  He wouldn’t have wanted the liver anyway 😀

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The secret of luscious, succulent calf’s liver is to just cook it until it is the color “rose”.  If not, never mind 🙂

Onion and Bacon Smothered Calf’s Liver

1/2 cup lardons or diced bacon

2 tbsp butter

1 large onion, halved and sliced

2 large pieces of calf’s liver, soaked in milk for 30…

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