Yield: 6 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Sweet paprika (preferably Hungarian) |
1½ tablespoon | Olive oil, (up to 2) |
\N \N | Salt and freshly ground black pepper, to taste |
3 pounds | Piece of calf's liver |
1¼ cup | Veal stock or chicken stock |
\N \N | Wild Mushroom Sauce as an accompaniment, if desired, see recipe |
Preheat the oven to 550 degrees F. In a bowl combine the paprika and enough olive oil to form a paste. Add salt and pepper. Rub the paste over the liver and place it in a roasting pan, smooth side up . Place in oven for 10 minutes. Add just enough stock to the pan to form a thin layer of liquid.
Continue roasting for another 10 minutes, or until a meat thermometer reads 120 degrees F. at the thic kest part. Transfer to a cutting board and let rest 5 minutes. To serve, thinly slice liver and serve with the sauce.
>From Taste Show # TS4794
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master Harper Gaellon" <gaellon@...> on Apr 4, 1997