An easy main dish to prepare, calf’s liver with a tasty mustard and cream sauce may be served with a green vegetable and mashed potatoes.
4 SERVINGS
12 lb. calf’s liver, cut into {-inch slices
2 oz. seasoned flour, made with 2 oz. plain flour , 2 teaspoon salt and { teaspoon black pepper
2 oz. butter
1 tablespoon chopped parsley
SAUCE
5 fl. oz. brown stock
5 fl. oz. single cream
1 tablespoon prepared mustard
mashed with
2 tablespoons
butter to a smooth paste
Coat the liver slices with the seasoned flour, shaking off any excess.
In a large frying-pan, melt the butter over high heat. When the foam subsides, add the liver slices and saute them for 2
minutes on each side, or until the liver is a light brown. Remove the slices from the pan and place them in a warmed
serving dish. Keep them hot while making the sauce.
Add the brown stock to the pan and bring it to the boil. Boil it for 5 to 7 minutes, stirring constantly. Stir in the cream and simmer the sauce for 1 minute.
Remove the pan from the heat and stir in the mustard-and-butter mixture in
v-
small pieces. When the mixture has completely dissolved, pour the sauce over the liver, sprinkle with parsley and serve at once.
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