Foie de Veau aux Figues
Cooking in Sens
Cooking in Sens
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  • 2 shots of French espresso with M. Parret, when I stepped into the market I heard voices, apparently coming from the fig bin. And then, there was the calf’s liver in the freezer.
  • 6 fresh figs, quartered
  • 3/4 cup Portuguese port
  • 2 slices calf’s liver
  • Salt and pepper
  • Flour
  • 2 tbsp butter
  • 30 minutes or so. Drain, reserving wine liquid.
  • 3 minutes per side, in the butter. Remove and set aside, keeping warm.
  • 1-2 minutes Add the reserved wine and boil until the liquid is reduced by half.



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