| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
September 1 |
1 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 1/2 |
t |
Double-acting baking powder |
| 1/2 |
t |
Salt |
| 2 |
T |
Cold unsalted butter, cut |
|
|
into bits |
| 1/2 |
c |
Milk |
| 3/4 |
lb |
Slices of calf's liver, cut |
|
|
into |
|
|
1/4-inch-wide |
|
|
strips |
|
|
1/4-inch-thick |
| 2 |
T |
All-purpose flour |
| 2 |
T |
Vegetable oil |
| 1 1/2 |
c |
Thinly sliced onion |
| 3/4 |
c |
Apple cider |
INSTRUCTIONS
Make the biscuits: In a bowl whisk together the flour, the baking
powder, and the salt, add the butter, and blend the mixture until it
resembles coarse meal. Add the milk and stir the mixture until it is
just combined. Knead the dough gently on a floured surface for 30
seconds, pat or roll it out 1/4 inch thick, and with a floured 3-inch
cutter cut out 4 rounds. Bake the biscuits on a buttered baking sheet
in the middle of a preheated 450°F. oven for 12 to 15 minutes, or
until they are golden. While the biscuits are baking, in a bowl toss
the liver with the flour and salt and pepper to taste. In a large
heavy skillet heat 1 tablespoon of the oil over moderately high heat
until it is hot but not smoking, in it brown the liver, and transfer
the liver to another bowl. Add to the skillet the remaining 1
tablespoon oil and the onion and cook the onion over moderate heat,
stirring occasionally and scraping up the brown bits, until it is
golden. Add the cider, 1/4 cup water, and the liver with any juices
that have accumulated in the bowl, simmer the mixture, stirring
occasionally, for 8 to 10 minutes, or until the liver is cooked
through, and season it with salt and pepper. Split the biscuits and
spoon the liver and onion mixture over them. Serves 2. Gourmet
September 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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