Calves Liver
By: Anonymous
Published: Thursday, February 11, 2010 - 9:08am

Ingredients




1 pound Calves liver cleaned
1 cup Milk
cup Flour seasoned with
1 tablespoon Bayou Blast - ( Emeril's Creole Seasoning) see * Note
1 tablespoon Oil
2 tablespoons Butter
4 tablespoons Sliced shallots, cut into rings
1 Pear sliced
2 tablespoons Balsamic vinegar
1 cup Veal stock
Polenta, for serving optional

Preparation

1 In a shallow bowl soak liver in milk to cover for at least 2 hours; remove, discard milk and pat dry. 2 Dredge liver in seasoned flour, shaking off excess. Heat oil in a saute pan, add liver and sear first side until well-browned, about 3 minutes. Turn and sear second side 30 seconds for medium-rare; cook a little longer for medium. Remove to a plate and keep warm. To pan add 1 tablespoon of butter. Add shallots and pear; toss and cook 2 minutes. Add vinegar and cook for 1 minute. Add stock, bring to a boil and begin to reduce. Return liver to pan, taste sauce for seasoning and add remaining butter.  3 This recipe yields 2 to 3 servings. 


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