Calf's Liver A L'Anglaise
Calf's liver is America's favorite Offal, perhaps because of it's steak appearance and it's meaty texture. It is the innards that doesn't look like an organ once it is sliced. The outside membrane of the liver must be removed and major nerves and blood vessels cut out before to slice it thin.
Tools: 10 or 12 in. Sauté pan
Ingredients:- to convert - 8 x 3 oz. thin slices of liver - 6oz. butter - 4 oz. flour - 2 oz. corn oil - salt and black pepper -one large onion peeled and sliced - 4 slices of bacon - 2 oz. chopped parsley - 1/2 lemon
Sautee the sliced onion with
the oil until brown and reserve in a ramequin 2)
Grill or sauté the slices
of bacon until crisp
4 oz. of butter until light brown and lay in the preseasoned and floured liver
slices. Cook at high temperature 2 minutes on each side
Chemistry: Soon to be built.
Wine recommendation: Duckhorn Merlot 1999 http://www.duckhornvineyards.com/current/howellmt_merlot99.php
© fusionchef 2003