Calves Liver Sauteed with Herbs
The New York Times 60 Minute Gourmet
Calves Liver Sauteed with Herbs
The New York Times 60 Minute Gourmet
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8 thin slices calves liver, about 1 1/2 pounds salt and freshly ground pepper to taste 1/4 cup flour 2 tablespoons peanut, vegetable, or corn oil 6 tablespoons butter 2 tablespoons finely chopped shallots 1 tablespoon red wine vinegar 2 tablespoons finely chopped parsley 2 tablespoons finely chopped chives 1 teaspoon finely chopped fresh tarragon Directions: Place the liver slices on a flat surface and sprinkle on both sides with salt and pepper. Dredge on both sides in flour and shake off excess. Heat the oil in a large skillet and cook as many pieces of liver at one time as will fit comfortably in the skillet. Cook about 1 minute or longer until nicely browned. The cooking time will vary depending on the thickness of the slices. Turn and cook about 1 minute or longer to the desired degree of doneness. Remove the slices to a warm platter and continue adding slices in one layer. As the slices cook, remove them and add more. Continue until all the slices are cooked. Transfer the liver to the platter and keep warm. Pour off any fat that is left in the pan. Wipe out the pan with a clean cloth or paper toweling. Add the butter and cook over high heat until the butter is hazelnut brown. Add the shallots, stirring, and cook about 5 seconds. Add the vinegar and pour the hot butter over the liver. Sprinkle with parsley, chives and tarragon. Yield: 4 servings. |