Calves liver
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Calves liver, cleaned |
| 1 | cup | Milk |
| ½ | cup | Flour seasoned with 1 |
| TB Creole spice | ||
| 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) | ||
Directions
In a shallow bowl soak liver in milk to cover for at least 2 hours; remove, discard milk and pat dry.
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. Serve liver and sauce with polenta, if desired.
Yield: 2 to 3 servings
ESSENCE OF EMERIL SHOW #EE102