| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hungarian |
Liver, Taste |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Sweet paprika (preferably Hungarian) |
| 1 1/2 |
tb |
Olive oil, (up to 2) |
|
|
Salt and freshly ground black pepper, to taste |
| 3 |
lb |
Piece of calf's liver |
| 1 1/4 |
c |
Veal stock or chicken stock |
|
|
Wild Mushroom Sauce as an accompaniment, if desired, see recipe |
INSTRUCTIONS
Preheat the oven to 550 degrees F. In a bowl combine the paprika and enough
olive oil to form a paste. Add salt and pepper. Rub the paste over the
liver and place it in a roasting pan, smooth side up . Place in oven for 10
minutes. Add just enough stock to the pan to form a thin layer of liquid.
Continue roasting for another 10 minutes, or until a meat thermometer reads
120 degrees F. at the thic kest part. Transfer to a cutting board and let
rest 5 minutes. To serve, thinly slice liver and serve with the sauce.
>From Taste Show # TS4794
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master
Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997
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