| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
October 199 |
1 |
servings |
INGREDIENTS
| 4 |
sl |
Lean bacon |
| 1/2 |
|
Stick unsalted butter; (1/4 cup) |
| 2 |
lg |
Onions; sliced thin |
| 3 |
|
Granny Smith apples |
| 2 |
tb |
White-wine vinegar |
| 1 |
ts |
Sugar |
| 1/4 |
c |
Dry white wine |
| 1 1/2 |
lb |
Calf's liver; sliced 1/3 inch |
|
|
; thick and cut into |
|
|
; 2- by 1-inch strips |
|
|
Finely chopped fresh parsley leaves plus |
|
|
; additional sprigs for garnish |
|
|
Lemon wedges for garnish |
INSTRUCTIONS
In a large skillet cook the bacon over moderate heat until it is
crisp, transfer it to paper towels to drain, and pour off all but 2
tablespoons of the fat. To the fat remaining in the skillet add 2
tablespoons of the butter and cook the onions in the fat over
moderate heat, stirring occasionally, until they are softened and
light golden. Add the apples, cored and cut into eighths, and cook
the mixture until the apples are light golden. Add the vinegar, the
sugar, and the wine, bring the mixture to a boil, and boil it for 3
minutes, or until it is thickened. Transfer the mixture to a heated
platter.
In the skillet, cleaned, heat the remaining 2 tablespoons butter over
high heat until the foam subsides and in it saute the liver, patted
dry, turning it, for 3 to 4 minutes, or until it is browned and
slightly pink within. Arrange the liver over the apple mixture,
sprinkle the bacon, crumbled, and the chopped parsley over it, and
garnish the platter with the parsley sprigs and the lemon wedges.
Serves 6.
Gourmet October 1990
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