CALF’S LIVER WITH CREAM SAUCE
This simple dish is ideal for a family supper or an informal dinner party. Serve Kalbsleber mit Sahne (kalbs-lay-ber mitt zahn) with mashed potatoes and broccoli.
6 tablespoons seasoned flour made with
6 tablespoons flour,
1 teaspoon salt,
½ teaspoon black pepper and
½ teaspoon dry mustard
½ lb. calf’s liver, thinly sliced
2 oz. butter
2 fl. oz. dry white wine
5 fl. oz. double cream
1 tablespoon chopped fresh parsley
Put the seasoned flour on a plate. Dip the liver slices in it, turning them to coat them evenly on all sides.
In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the liver slices and fry them for 2 to 3 minutes on each side, or until they are pale brown.
With tongs, transfer the liver from the pan to a warmed serving dish and keep hot.
Pour the wine into the pan and bring to the boil, stirring constantly.
Reduce the heat to low and stir in the cream and parsley. Heat the cream through but do not let it boil.
Remove the pan from the heat and pour the sauce over the liver. Serve at once.