| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
October 199 |
1 |
servings |
INGREDIENTS
| 4 |
|
Bacon slices |
| 1/3 |
c |
All purpose flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Ground pepper |
| 1/8 |
ts |
Ground dried thyme |
| 12 |
oz |
Sliced calf's liver |
| 1 |
sm |
Onion; chopped |
| 1/4 |
c |
Canned beef broth |
| 1/4 |
c |
Port wine |
| 2 |
tb |
Red wine vinegar |
INSTRUCTIONS
Cook bacon in heavy large skillet over medium-high heat until crisp.
Transfer bacon to paper towel to drain. Discard all but 2 tablespoons
fat from pan. Crumble bacon.
Combine flour, salt, pepper and thyme in shallow dish. Add liver and
turn to coat; shake off excess. Heat fat in skillet over medium-high
heat. Add liver and cook until tender and brown on both sides, about
5 minutes. Transfer liver to plate; cover with foil and keep warm.
Add onion to skillet and saute until golden, about 5 minutes. Mix in
broth, Port and vinegar. Boil mixture until reduced to sauce, about 2
minutes. Season to taste with salt and pepper. Pour sauce over liver.
Sprinkle with bacon and serve.
Serves 2.
Bon Appetit October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Does it hurt when people don’t trust you? Imagine how God feels”