| 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.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”