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French: Foie
Fact sheet
Liver is one of glands of the digestive system. Beef liver may be sold under the name "heifer liver" : it is rather thin, and cheaper than calf's liver which, after being long ignored, was eventually touted as a food to strengthen health. Delicate, tasty and extremely tender, the latter is highly appreciated and given a place of honor on numerous fine restaurant menus. Lamb's liver is also very tender, and finer than the liver of mutton.
Liver was used in ancient Greek cooking. They prepared a dish known as "shamed liver" because the liver was modestly wrapped in caul fat before being roasted. It was also cooked using a method that involved placing it between two plates.
Collaboration: VFC and Produits tripiers de France
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