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1
Sauteing:
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The moment before sauteing, season the liver on both sides with a sprinkling of salt and pepper, and dredge in the flour, shaking off excess.
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3
Set the frying pan over high heat and film with 1/16 inch of clarified butter or butter and oil.
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4
When very hot, lay in the liver and saute 1 minute on each side.
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5
When is it done?
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6
:
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It should be barely springy when pressed with your finger, and a deep pinky red when you cut into a piece.
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8
Serve as is, or try one of the suggestions that follow.
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9
VARIATIONS
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Calf's Liver and Bacon:
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Cook 2 slices of bacon per person and keep warm on a plate lined with paper towels.
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12
Pout the bacon fat into a small bowl, wipe the pan clean, and spoon in clear bacon fat.
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13
Use that rather than butter for sauteeing, to give the liver a special flavor.
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14
Serve the bacon with the liver.
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15
Sauteed Calf's Liver with Wine and Mustard Sauce:
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For 4 Servings
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1 tablespoon Dijon-typ prepared mustard
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18
1/4 cup beef or chicken stock
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19
1/4 cup dry white French Vermouth
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20
Ingredients for Sauteed Calf's Liver:
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1 tablespoon butter
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22
1 tablespoon minced shallot or scallion
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23
2 tablespoons minced fresh parsley
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Whisk the mustard, stock, and vermouth in a small bowl.
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Saute the liver and remove to hot plates or a hot platter.
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26
Wipe out the pan with a paper towel, add the tablespoon of butter, and saute the shallot or scalion in the pan for a moment; blend in the mustard mixture and simmer a moment or two, until the sauce has thickened lightly.
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27
Swirl in the parsely, spoon the sauce over the liver, and serve.
