Foie de veau lyonnaise, sweet sherry glaze
Preparation
Why this wine?
Good to know
Tips & insights
- Pat the liver slices dry before cooking and flour them only just before frying, so the crust browns evenly.
- Fry the liver briefly over high heat and keep it pink inside; cooked through, it turns dry and firm.
- Sweat the onions patiently over medium heat until golden and sweet before the sherry goes in.
- Deglaze the pan with the sherry and finish the sauce with a dash of sherry vinegar.
- Instead of amontillado, a dry oloroso also works; with no sherry to hand, use a robust white wine with a spoonful of raisins.
Frequently Asked Questions
Which wine pairs with Foie de veau lyonnaise?
The strong veal liver and the sweet sherry onions call for a red with dark fruit and polished tannin that catches the sweetness and stands up to the hearty meat. We drink our Gigue from LaSuite aux Conseillans with it, a Merlot-based red raised mostly in concrete and amphora. Its juicy fruit wraps around the onions while the tannin carries the liver.
How does the veal liver stay tender?
Fry the slices in hot butter for just one to two minutes per side so the centre stays pink. Too much heat makes the liver dry and grainy. Season only after cooking, as salt draws out juices beforehand and the crust browns less well.
Can I replace the sherry?
Yes. A dry to medium sherry gives the typical nutty sweetness, but a robust white wine with a spoonful of raisins or a splash of port also works. Reduce the liquid a little more so the sauce reaches its round, gently caramelised depth.
What side dish suits this?
Classics are mashed potato or Parisienne potatoes tossed in butter, which soak up the sauce. A simple baguette works too. Keep the side plain so the liver and sweet onions stay at the centre and the sauce keeps its place.
