A sumptuous meal for a dinner party, serve Tiroler Kalbsleber (tea-rohl-err kahbs-layber) with sauteed potatoes and buttered spinach.
2 oz. seasoned flour, made with
2 oz. flour, 1 teaspoon salt, 1 teaspoon black pepper and
1 teaspoon dried sage
12 lb. calf’s liver, cut into
5-inch thick slices
4 oz. butter
1 medium-sized onion, finely chopped
2 tablespoons white wine vinegar
6 fl. oz. hot chicken stock
1 tablespoon flour
5 fl. oz. sour cream
2 teaspoons capers, finely chopped
Place the seasoned flour on a plate.
Dip the liver slices in the flour, coating them thoroughly and shaking off any excess. Set aside.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, increase the heat to high and add the liver. Cook the liver for 2 to 3 minutes on each side or until the liver is pale brown. Transfer the slices to a warmed serving dish and keep warm.
Add the onion to the pan and cook, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Increase the heat to high and stir in the vinegar. Bring the liquid to the boil, stirring constantly, and boil for 3 minutes or until the liquid has almost evaporated.
Stir in the chicken stock and bring the liquid to the boil. Reduce the heat to low and simmer for 3 minutes.
Meanwhile, in a small bowl, using a wire whisk or rotary beater, beat together the flour and sour cream. Stir the mixture into the frying-pan and add the capers. Simmer the sauce for 2 minutes, stirring constantly.
Remove the pan from the heat and pour the sauce over the liver. Serve immediately.