| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicago | Meat | 4 | Servings |
INGREDIENTS
| 3 | sm | Spanish onions; thinly sliced in rings |
| 2 | tb | Butter |
| 1 | pt | Raspberries |
| Salt and pepper to taste | ||
| 1 | lb | Calves` liver; thinly sliced |
| 1/2 | c | Raspberry vinegar |
| 1/2 | c | Veal stock |
INSTRUCTIONS
In large skillet, saute onion rings in 1 tbs. butter until soft & golden brown. Set aside 1/3 of onions; stir 3/4 of raspberries into remainder. Cook no more than 30 sec. Salt and pepper to taste. Keep warm on hot serving platter. Add remaining butter to skillet over medium-high heat. Add liver slices, a few at a time, and cook until browned, about 30 sec. per side. Arrange over onion/raspberry mixture on serving platter. Stir vinegar into pan juices to deglaze. Cook over high heat for 1 min. Add veal stock and stir well. Reduce heat and simmer until mixture is reduce by half. Taste & adjust seasonings. Place the reserved sauteed onion and the reserved raspberries over the liver slices and spoon pan sauce over. FROGGY'S GREEN BAY ROAD, CHICAGO POUILLY-FUISSE From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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