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Calves Liver

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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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