Name: Calves Liver with Pancetta And Caramelised Onions
Ingredients: 4 110 g Calves Liver; (approximately); 8 sl Pancetta; 2 Onions; (thinly sliced); 1/4 Bottle Red Wine; 1 tb White Wine Vinegar; 1 tb Caster Sugar; 250 ml Veal Jus; 4 Portions Crushed; (not mashed); ; Potatoes; 2 Cloves Garlic; 100 ml Double Cream; 1/4 Bottle Madeira; Chervil; (to garnish); Seasoning; Vegetable Oil

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables		Main course, Here’s one , Earlier1	4	servings

INGREDIENTS

4		110 g Calves Liver; (approximately)
8	sl	Pancetta
2		Onions; (thinly sliced)
1/4		Bottle Red Wine
1	tb	White Wine Vinegar
1	tb	Caster Sugar
250	ml	Veal Jus
4		Portions Crushed; (not mashed)
		; Potatoes
2		Cloves Garlic
100	ml	Double Cream
1/4		Bottle Madeira
		Chervil; (to garnish)
		Seasoning
		Vegetable Oil

INSTRUCTIONS

1. Slice the liver thinly and place in vegetable oil to cover.
2. Heat up the griddle.
3. Reduce the veal jus and Madeira by half.
4. Sweat the onions with the red wine, vinegar and sugar and cook
until translucent.
5. Heat the potatoes and boil the cream and garlic together and add
to the potatoes.
6. Griddle the liver for 15 - 20 seconds each side and reserve.
7. Griddle the pancetta until golden and crisp.
8. Serve the liver on a ring of curled potatoes with the onions on
top and two piece of pancetta.
9. Serve the sauce around and garnish with chervil. Serve
Converted by MC_Buster.
NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.

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