| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Double-acting baking powder |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Cold unsalted butter; cut into bits |
| 1/2 |
c |
Milk |
| 3/4 |
lb |
Slices of calf's liver; cut into |
|
|
; 1/4-inch-wide |
|
|
; strips |
|
|
; (1/4-inch-thick) |
| 2 |
tb |
All-purpose flour |
| 2 |
tb |
Vegetable oil |
| 1 1/2 |
c |
Thinly sliced onion |
| 3/4 |
c |
Apple cider |
INSTRUCTIONS
FOR THE BISCUITS
Make the biscuits:
In a bowl whisk together the flour, the baking powder, and the salt, add
the butter, and blend the mixture until it resembles coarse meal. Add the
milk and stir the mixture until it is just combined. Knead the dough gently
on a floured surface for 30 seconds, pat or roll it out 1/4 inch thick, and
with a floured 3-inch cutter cut out 4 rounds. Bake the biscuits on a
buttered baking sheet in the middle of a preheated 450°F. oven for 12
to 15 minutes, or until they are golden.
While the biscuits are baking, in a bowl toss the liver with the flour and
salt and pepper to taste. In a large heavy skillet heat 1 tablespoon of the
oil over moderately high heat until it is hot but not smoking, in it brown
the liver, and transfer the liver to another bowl. Add to the skillet the
remaining 1 tablespoon oil and the onion and cook the onion over moderate
heat, stirring occasionally and scraping up the brown bits, until it is
golden. Add the cider, 1/4 cup water, and the liver with any juices that
have accumulated in the bowl, simmer the mixture, stirring occasionally,
for 8 to 10 minutes, or until the liver is cooked through, and season it
with salt and pepper.
Split the biscuits and spoon the liver and onion mixture over them.
Serves 2.
Gourmet September 1991
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