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Broiled Calf's Liver A La Francaise
Preamble
"Foie de Veau Grille"
IngredientsCalf's Liver Butter Garlic Tarragon Wine Vinegar Parsley |
MethodThe secret of good calf's liver is, above all, to use only young, tender liver that is very light in colour. Secondly, liver must never be overcooked. Have your butcher slice it not too thin. Cook it only briefly, in hot butter, over a brisk fire; 2 minutes on each side should be plenty. The slices should be pale pink in the centre and very tender. When the liver is almost cooked, add for each slice 1/2 finely chopped and mashed clove of garlic. Arrange the liver on a hot platter. For each slice stir 1 teaspoon of tarragon wine vinegar into the pan juices and add a little butter if the pan is dry. Pour this sauce over the liver. A dusting of finely chopped parsley is the indispensable last touch. If you have fresh tarragon to sprinkle on too, so much the better. |
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Sauteed liver served with its juice flavoured with garlic and tarragon vinegar
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Sauteed liver served with its juice flavoured with garlic and tarragon vinegar
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Sauteed liver served with its juice flavoured with garlic and tarragon vinegar
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Sauteed liver served with its juice flavoured with garlic and tarragon vinegar
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Sauteed liver served with its juice flavoured with garlic and tarragon vinegar