Calf's Liver in White Wine recipe
information
Calf's Liver in White Wine (Foie De Veau Au Vin Blanc)
ingredients
700 g (1 1/2 lb) 1 1/2 lbCalf's liver, thinly sliced
50 g (2 oz) 1/2 cup Seasoned flour (flour with salt and pepper to taste)
50 g (2 oz) 4 Tbs Butter
250 ml (8 fl oz) 1 cup Dry white wine
2 Tbs Single (light) cream
Salt and pepper to taste
50 g (2 oz) 1/2 cup Seasoned flour (flour with salt and pepper to taste)
50 g (2 oz) 4 Tbs Butter
250 ml (8 fl oz) 1 cup Dry white wine
2 Tbs Single (light) cream
Salt and pepper to taste
method
1. Coat the liver slices in the seasoned flour, shaking off any excess.
2. Melt the butter in a large frying-pan. Add the liver slices and fry for 1 minute on each side. Pour over the wine and bring to the boil. Reduce the heat to low and simmer for 2 minutes, or until the liver is cooked through and tender. Transfer the liver to a warmed serving dish.
3. Stir the cream and seasoning into the pan and heat gently until hot but not boiling. Pour the sauce over the liver slices and serve at once.
2. Melt the butter in a large frying-pan. Add the liver slices and fry for 1 minute on each side. Pour over the wine and bring to the boil. Reduce the heat to low and simmer for 2 minutes, or until the liver is cooked through and tender. Transfer the liver to a warmed serving dish.
3. Stir the cream and seasoning into the pan and heat gently until hot but not boiling. Pour the sauce over the liver slices and serve at once.
serving amount
4 servings
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