Foie de Veau a la Berlinoise

Time again for our liver fix.   A while ago, I made liver with peaches and balsamic vinegar that turned out really well   While I didn’t have any peaches and was too lazy to go to the market, I did have pears and apples.   I chose the apples and I had a pretty violet onion that looked as if it wanted to participate.

Just only last year, I was a professed liver hater.   But after learning how to cook it correctly, I’m sincerely sorry for those lost years of blaming it on the liver.

Liver with Apples, Onions and Bacon

1/2 cup of bacon, cut into batons

1 red onion, halved and thinly sliced

3 apples, cored and cut into eighths

4 tbsp butter

1/4 cup balsamic vinegar

1/4 cup white wine

1 lb calf’s liver, cut into strips

Salt and pepper


2 tbsp parsley, chopped

Cook the bacon until crisp, remove from pan and drain on a paper towel.   Add 2 tablespoons of butter to the pan with the bacon fat and saute the onion until just wilted. Add the apples and cook until they begin to brown.  Pour in the wine and vinegar, then boil for 3 minutes.   Remove the pan from the flame and set aside.

Season the liver with salt and pepper, dredge in the flour, then fry in the remaining 2 tablespoons of butter.  Place on serving plates with the apples and top with the bacon and parsley.

About cookinginsens

An American living in Burgundy, France
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18 Responses to Foie de Veau a la Berlinoise

  1. I love calve’s liver, but it is a proscribed ingredient chez La Moussiere. However, it looks delicious, so enjoy.

  2. ceciliag says:

    I have some liver from a grass fed cow in my freezer, just waiting for this recipe.. how exciting.. c

  3. I’m not sure if I like calf’s liver. But if it looks like this, I’m game. Simply stunning!

  4. jade says:

    Waaaaw c’est trop beau.

  5. That sounds and looks delicious, can imagine the apple balances the liver perfectly.

  6. ....RaeDi says:

    I love liver, once in a while… this recipe is wonderful and it looks so delicious….RaeDi

  7. Karen says:

    I love liver and so does my husband. You would think that someone who has an apple orchard would have tried this combination but no. Thank you for the wonderful idea.

  8. Megan says:

    I’m excited to try this, but I have a question. You say to fry the liver in the butter, but at what heat and for how long? I’ve never cooked liver before, so I don’t know what doneness I’m looking for on this.
    Thanks, Megan

  9. Jessica says:

    Did you prefer this recipe to your recipe with the peaches?

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