| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Niger |
Tamwt01 |
6 |
servings |
INGREDIENTS
| 12 |
oz |
Bacon; slab or sliced, in 1" by 1/4" pieces |
| 10 |
tb |
Unsalted butter; cold |
| 6 |
tb |
Minced shallots |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Red wine vinegar |
| 3/4 |
c |
Brown veal stock or chicken stock |
| 1/4 |
c |
Stoneground mustard |
| 6 |
sl |
Calf's liver – (8 oz ea); trimmed of all sinew |
|
|
And cut into 1/2" slices |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Unsalted butter |
|
|
=== SAUTEED ONIONS === |
| 6 |
tb |
Unsalted butter -; (3/4 stick) |
| 3 |
sm |
Onions; thinly sliced |
|
|
Across width |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Fry bacon until crisp. Drain on paper towels and reserve. Melt 4
tablespoons butter in a medium skillet over moderate heat. Cook
shallots with salt until soft and nearly golden, about 3 minutes. Add
cooked bacon, stirring briefly to rewarm. Add vinegar, turn the heat
to high and reduce by half. Add stock and reduce again by half. Break
remaining butter into small pieces and whisk into sauce until smooth.
Whisk in mustard and remove from heat. For the sauteed onions: Melt
butter in a large skillet over high heat. Reduce heat. Saute onions
with salt, stirring occasionally, until golden brown, about 15
minutes. Preheat grill or a dry skillet. Season liver with salt and
pepper. Grill or saute in melted butter over high heat, about 3
minutes per side. Arrange liver over a bed of the sauteed onions on
individual serving plates and spoon on sauce. Serve immediately. This
recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary
Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A33 broadcast
11-05-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-06-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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