A superb, extravagant dish for a special occasion, Liver and Oysters may be served with sauteed potatoes, a crisp green salad and a bottle of well-chilled white Muscadet wine.
2 oz. butter
8 lean bacon slices, rinds removed and chopped
1 lb. calf’s liver, thinly sliced
1 large onion, thinly sliced
1 large green pepper, white pith removed, seeded and very finely chopped
1 lb. tomatoes, blanched, peeled, seeded and chopped or
14 oz. canned peeled tomatoes
2 tablespoons tomato puree
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
1 tablespoon finely chopped fresh parsley
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the bacon pieces and fry them, stirring occasionally, for 5 minutes, or until they are crisp. Using a slotted spoon, remove the bacon from the pan and drain it on kitchen paper towels. Set the bacon aside.
Add the liver slices, a few at a time, to the pan and cook for 2 minutes on each side. With the slotted spoon transfer the slices to a warmed dish. Keep warm while you cook the remaining slices in the same way.
Add the onion and pepper to the pan and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown. Add the tomatoes with the can juice and the tomato puree and stir well with a wooden spoon.
Cook for a further 5 minutes, stirring occasionally. Add the salt, pepper and cayenne and cook for 2 minutes, stirring constantly.
Return the liver slices and the bacon to the pan, add the oysters and cook for 4 minutes, or until the oysters are hot.
Remove the pan from the heat and transfer the mixture to a warmed serving dish.
Sprinkle over the parsley and serve at once.