Moissonneuse (à la): The expression “à la Moissonneuse” applies in classic cuisine to a preparation of calf's or lamb's liver.
The pieces of liver are browned over high heat and browned in a pan with oil, chopped onions, bacon bits then deglazed with white wine. Everything is well dusted with flour (monkey), moistened with court-bouillon and simmered with thyme, bay leaf, garlic cloves and chopped parsley then reduced.
The origin of this "reaper" (*) recipe is not...
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