Yield: 6 Servings
|3 tablespoons||Sweet paprika (preferably Hungarian)|
|1½ tablespoon||Olive oil, (up to 2)|
|Salt and freshly ground black pepper, to taste|
|3 pounds||Piece of calf's liver|
|1¼ cup||Veal stock or chicken stock|
|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