| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | New, Text, Import | 1 | Servings |
INGREDIENTS
| 1 | lb | Calves liver,; cleaned |
| 1 | c | Milk |
| 1/2 | c | Flour seasoned with |
| 1 | tb | Creole spice |
| 1 | tb | Oil |
| 2 | tb | Butter |
| 4 | tb | Sliced shallots,; cut into rings |
| 1 | Pear,; sliced | |
| 2 | tb | Balsamic vinegar |
| 1 | c | Veal stock |
| Polenta, for serving; (optional) |
INSTRUCTIONS
In a shallow bowl soak liver in milk to cover for at least 2 hours; remove, discard milk and pat dry. Dredge liver in seasoned flour, shaking off excess. Heat oil in a saute pan, add liver and sear first side until well-browned, about 3 minutes. Turn and sear second side 30 seconds for medium-rare; cook a little longer for medium. Remove to a plate and keep warm. To pan add 1 tablespoon of butter. Add shallots and pear; toss and cook 2 minutes. Add vinegar and cook for 1 minute. Add stock, bring to a boil and begin to reduce. Return liver to pan, taste sauce for seasoning and add remaining butter. Serve liver and sauce with polenta, if desired. Yield: 2 to 3 servings Recipe By :ESSENCE OF EMERIL SHOW #EE102 Posted to MC-Recipe Digest V1 #290 Date: Sun, 10 Nov 1996 00:24:21 -0500 From: Meg Antczak <meginny@frontiernet.net>
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