Foie aux Raisins
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- two tablespoons of small seedless raisins
- Water
- Chop
- one onion
- Butter
- Cut
- one tablespoon of vinegar
- two slices of salt pork
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut two slices of salt pork in inch pieces.
- Chop one onion and a couple of shallots if you have them.
- Put a small piece of butter in a frypan.
- Brown the pork and raisins.
- Put them aside on a plate, with the grease.
- Put in the frypan one large tablespoon of butter.
- Saute two slices of calves’ liver in this.
- While frying add one tablespoon of vinegar.
- When well browned add the onions and pork.
- Add two tablespoons of small seedless raisins, and a little water.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board