# Foie de veau à la persillade

A classic French preparation of veal liver, seared until golden with a flour crust and finished with a rich garlic and parsley butter sauce.

- Servings: 1 servings
- Prep time: 2 min
- Cuisine: French
- Category: Dinner
- Difficulty: easy
- Language: en

## Ingredients

- 1 whole veal liver
- salt
- flour
- butter
- 1 tsp garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp balsamic reduction

## Instructions

1. Season the veal liver with salt and coat thoroughly in flour, shaking off any excess.
2. Heat butter in a pan until it reaches a noisette (browned) stage.
3. Add the liver to the pan and reduce heat to medium. Cook for one minute on each side if you want it medium-rare (rosé), or one minute and thirty seconds on each side for well-done (à point).
4. Add a small knob of butter, the minced garlic, and fresh chopped parsley to the pan.
5. Drizzle the balsamic reduction onto the serving plate, top with the liver, and spoon the remaining garlic-parsley butter over the top.

## Equipment

- frying pan
- tongs
- plate

## Source

- Original video: https://vm.tiktok.com/ZN8yQSC1G/
- Creator: bistro.blandine
- Recipe page: https://www.cliprecipe.com/recipe/4b4ca914-7270-45a0-9f3f-874eca14d8b3
- Extracted: 2026-11-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt