CookEat Recipe
Calf's Liver Meunière
Thin slices of calf’s liver with lightly browned butter, white wine vinegar and parsley.
Method
Steps
Step 1
Keep the fresh calf’s liver refrigerated until needed. From the one pound of liver, cut twelve even slices. Season with the half teaspoon of salt and three saltspoons of white pepper, then lightly turn the slices in flour. Wash the parsley, drain and finely chop enough for the half teaspoon.
Step 2
Heat the two tablespoons of melted lard in a frying pan. Lay the liver slices beside one another and fry for about five minutes on each side. Work in batches if needed to avoid crowding. Check the centre of the thickest slices with a clean thermometer and continue cooking until they reach at least 160°F. Arrange on a hot serving dish and keep hot while finishing the butter.
Step 3
Carefully pour off and discard the used frying fat. Add the separate ounce of fresh butter to the pan and toss over the heat until light brown. Add the tablespoon of white wine vinegar and half teaspoon of finely chopped parsley, taking care with the steam. Toss lightly, pour all this finishing butter over the liver and serve promptly.
Cooked it? Rate it.
Cooked 0 times