You’ll need to begin this recipe a day ahead.
- ½ small calf’s liver (about 700gm)
- 1 litre milk (4 cups)
- 1 tbsp olive oil
- 250 gm bacon rashers, cut into lardons
- 1 onion, thinly sliced
- 120 gm butter, coarsely chopped
- 1 bunch sage, leaves picked
- 40 ml brandy
- 2 tbsp veal glace (optional; see note)
- 1Soak calf’s liver overnight in milk. Drain, remove sinew and skin, thinly slice on an angle about 5mm thick, then place on a plate and refrigerate until required.
- 2Heat oil in a non-stick frying pan over medium heat, add bacon and onion, stir occasionally until golden (20-30 minutes), set aside and keep warm.
- 3Place seasoned flour in a bowl. Heat a separate large frying pan over high heat, add 30gm butter, cook until foaming. Coat calf’s liver in seasoned flour, shake off excess, then fry half, turning once, until golden (1-2 minutes each side). Drain on absorbent paper and add to pan with bacon and onion. Repeat with another 30gm butter and remaining liver.
- 4Add remaining butter to pan, cook until foaming, add sage, stir until crisp (1-2 minutes), then transfer sage butter to a bowl. Deglaze pan with brandy, add veal glace, stir to combine, spoon over liver with sage butter and serve hot.
Veal glace, a reduced veal stock, is available from select butchers and delicatessens.
This recipe is from the June 2012 issue of
Drink Suggestion: Juicy dry red Valpolicella. Drink suggestion by Max Allen