| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1/4 |
c |
Flour |
| 10 |
oz |
Calf's liver — sliced |
| 4 |
oz |
Sliced bacon |
| 1/2 |
|
Red onion — thinly sliced |
| 1 |
tb |
White wine vinegar |
| 1/2 |
c |
Chicken broth |
INSTRUCTIONS
Cut bacon into 1 inch pieces. Sauté bacon in a skillet over low heat till
fat is translucent, about half way cooked. Drain grease. Add onions.
Continue sautéing until onions begin to caramelize. The onions should look
"sticky and sugary" and have a golden color. Place onion mixture on a plate
and keep warm.
Lightly flour each piece of liver. Over medium-low heat, melt butter in a
large skillet and heat till it just begins to smoke. Do not burn the
butter. Add liver to skillet and sauté till liver has just a little pink on
the inside (cut to check) turning once or twice. Remove liver from skillet
and place over the onion mixture.
Add the vinegar to the liver skillet and reduce to about one teaspoon
stirring constantly, scraping up brown bits. Add the chicken stock and
bring to a boil. Boil the stock till it is reduced to a sauce consistency.
Strain the sauce over the liver and serve.
Recipe By : Zenophon
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Make God smile again. Accept his forgivenesess”