CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tessa |
1 |
Servings |
INGREDIENTS
1 |
kg |
Calf's liver, thin slices |
15 |
g |
Unsalted butter |
|
|
Seasoning |
150 |
|
Malmsey Madeira |
|
|
Chopped chives |
INSTRUCTIONS
Wash, dry and skin liver. Cut out any veins and sinew using a sharp
pair of scissors. (Trimming liver properly is important.) Heat in
heavy based frying pan until evenly hot. Add a small knob of butter
and swirl round. Add 3-4 slices of liver and cook briefly until
browned, approximately 1-2 minutes. Turn and cook on the other side.
The liver should be just pink in the middle. Add Madeira to the pan,
scraping up all the meaty bits into it. Check seasoning. Add a handful
of chopped chives and serve with liver. Serve on a bed of braised red
cabbage with bubble & squeak. DISCLAIMER(c) Copyright 1996 - SelecTV
Cable Limited. All rights reserved. Carlton Food Network
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