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Calf’s Liver With Apples And Onions

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CATEGORY CUISINE TAG YIELD
October 199 1 Servings

INGREDIENTS

4 Lean bacon
1/2 Stick unsalted butter, 1/4
cup
2 Onions, sliced thin
3 Granny Smith apples
2 T White-wine vinegar
1 t Sugar
1/4 c Dry white wine
1 1/2 lb Calf's liver, sliced 1/3
inch
thick and cut into
2- by 1-inch strips
Finely chopped fresh parsley
leaves plus
additional sprigs for
garnish
Lemon wedges for garnish

INSTRUCTIONS

In a large skillet cook the bacon over moderate heat until it is
crisp, transfer it to paper towels to drain, and pour off all but 2
tablespoons of the fat. To the fat remaining in the skillet add 2
tablespoons of the butter and cook the onions in the fat over  moderate
heat, stirring occasionally, until they are softened and  light golden.
Add the apples, cored and cut into eighths, and cook  the mixture until
the apples are light golden. Add the vinegar, the  sugar, and the wine,
bring the mixture to a boil, and boil it for 3  minutes, or until it is
thickened. Transfer the mixture to a heated  platter.  In the skillet,
cleaned, heat the remaining 2 tablespoons butter over  high heat until
the foam subsides and in it saute the liver, patted  dry, turning it,
for 3 to 4 minutes, or until it is browned and  slightly pink within.
Arrange the liver over the apple mixture,  sprinkle the bacon,
crumbled, and the chopped parsley over it, and  garnish the platter
with the parsley sprigs and the lemon wedges.  Serves 6.  Gourmet
October 1990  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1016
Calories From Fat: 813
Total Fat: 92.5g
Cholesterol: 244mg
Sodium: 29mg
Potassium: 604mg
Carbohydrates: 39.7g
Fiber: 5.3g
Sugar: 19g
Protein: 4.5g


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