I am an offal lover. I love rognon, andouillette and rare, thick liver. I came to these plates late in live, in France rather than at my mother's knee.
I'm away from France for some months and lust for some good liver. Bought myself a rather thick slice at my premium butcher today. Seasoned and quickly sauteed it tonight. It was awful offal! Am saving it for the cats.
Since I bought the best of the best available here, I am wondering about the definition of calves' liver in the US and in France. The difference in slaughter age. The elevage. (I know that the premium local lamb that I can source is much older than the sweet, young lamb that I enjoy in France or even the frozen New Zealand lamb available here. We just kill when the animal is older.)
Any thoughts on the difference between the fabulous thick cut veal liver I order in France and that that I can access here?
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