A dish from the region of Albi, proposed by Céline from a recipe by her great grandmother
Radishes |
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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. |