A dish from the region of Albi, proposed by Céline from a recipe by her great grandmother
Oil Liver of
beef/pork Vinegar Brown the radishes
in a frying-pan with some oil. When they are brown, put them
aside, and brown the dried liver in the same frying-pan. Put
the liver with the radishes and make a sauce by adding
vinegar to the residue of the frying-pan ("déglacer",
in french). Add this sauce to the radishes and liver, add
pepper. It is ready.
Radishes
