| |
Sauteed Calf's Liver
(Foie de Veau Saute)
|
|
|
| What You Need: |
|
|
|
6 slices of calf's liver, cut ½ inch thick (about 1½ pounds)
Salt
Freshly ground black pepper
Flour
4 tablespoons butter
2 tablespoons vegetable oil
½ cup beef or chicken stock, fresh or canned
1 tablespoon soft butter
few drops of lemon juice
2 tablespoons finely chopped, fresh parsley
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Season the liver slices with salt and a few grindings of pepper. Dip the slices in flour, then vigorously shake off all but a fine dusting. In a heavy 12-inch skillet or saute pan, melt the butter with the oil over high heat. When the foam subsides, saute the liver quickly for 2 or 3 minutes on each side, turning the slices with kitchen tongs. Remove the liver to a heated platter and cover loosely to keep warm.
|
2. Working quickly, pour off almost all the fat from the skillet, leaving just enough to film the bottom. Add the chicken stock and cook over high heat, stirring constantly and scraping in any brown bits that cling to the pan.
|
|
3. Continue to cook until the stock is syrupy and has been reduced to about ¼ cup. Remove the pan from the heat and swirl in 1 tablespoon of soft butter and a few drops of lemon juice. Pour the sauce over the liver, sprinkle with parsley and serve at once.
|
|
| |
|
|
|
|
|
|
