Liver in White Wine

Simple and quickly made, Liver in White Wine is a perfect main dish for the busy hostess to serve. Serve with creamed potatoes, a green salad and a well-chilled white Burgundy wine.

2 oz. seasoned flour, made with

2 oz. flour,

1 teaspoon salt and

½ teaspoon black pepper

1 lb. calf’s liver, cut into J inch slices

1½ oz. butter

8 fl. oz. dry white wine

2 tablespoons single cream

Put the seasoned flour on a large plate. Dip the liver slices in the flour to coat them well, shaking off any excess. Set aside.

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the liver slices and cook them for 1 minute on each side.

Pour in the wine and increase the heat to moderately high. When the wine boils, reduce the heat to low and simmer the liver for 2 minutes. With a slotted spoon, transfer the liver slices to a heated serving dish. Keep hot while you finish the sauce.

Add the cream to the pan and stir to mix. Taste the sauce and add salt and pepper if necessary. Heat the sauce gently over low heat until it is hot but not boiling.

Remove the pan from the heat and pour the sauce over the liver slices. Serve immediately.

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