2 to 3 tablespoons flour
salt
pepper
pinch of dry mustard
pinch of cayenne pepper
6 to 8 slices of calf's liver
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 onion, finely chopped
2 garlic cloves, crushed
scant 1/2 (us) cup (100 ml) red wine
450 ml (3/4 pint) stock
1 tablespoon chopped parsley
1 teaspoon chopped fresh thyme
salt
pepper
pinch of dry mustard
pinch of cayenne pepper
6 to 8 slices of calf's liver
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 onion, finely chopped
2 garlic cloves, crushed
scant 1/2 (us) cup (100 ml) red wine
450 ml (3/4 pint) stock
1 tablespoon chopped parsley
1 teaspoon chopped fresh thyme
for the pilaff
2 tbsp (25 g) 1 oz butter
1 onion, thinly sliced
150 g (5 oz) long grain rice
salt
pepper
pinch of saffron powder (optional)
450 to 600 ml (3/4 - 1 pint) stock
25 g (1 oz) cheese, grated
1 onion, thinly sliced
150 g (5 oz) long grain rice
salt
pepper
pinch of saffron powder (optional)
450 to 600 ml (3/4 - 1 pint) stock
25 g (1 oz) cheese, grated
for the garnish
1 tbls (15 g) 1/2 oz butter
sugar
1 orange, thinly sliced
sugar
1 orange, thinly sliced
method
1. First make the pilaff. Melt two-thirds of the butter in a flameproof casserole.
2. Add the onion and fry until softened. Stir in the rice and fry for a few minutes.
3. Add salt, pepper and the saffron, if using.
4. Stir in 450 ml (3/4 pint) of stock and bring to the boil.
5. Cover and transfer to a preheated moderate oven 180°C (350°F) Gas Mark 4.
6. Cook for 20 to 30 minutes or until the rice is tender and the stock has been absorbed.
7. Meanwhile, mix the flour with salt, pepper, the mustard and cayenne. Use to coat the liver slices.
8. Melt 25 g (1 oz) of the butter in a frying pan. Add the liver slices and fry quickly until brown and firm.
9. Arrange the slices in a warmed serving dish and keep hot.
10. Add the rest of the butter to the frying pan.
11. When it has melted, add the onion and garlic and fry until golden.
12. Stir in the wine, bring to the boil and boil until reduced by half.
13. Add the stock and herbs, return to the boil and simmer for 1 minute. Spoon this sauce over the liver.
14. Wipe out the pan. Add the butter for the garnish, melt it and sprinkle with sugar. Add the orange slices and brown quickly on both sides. Arrange them around the liver. Keep hot.
15. Stir the pilaff with a fork. Add the rest of the butter, the cheese and the remaining stock if necessary, mix well and serve with the liver.
2. Add the onion and fry until softened. Stir in the rice and fry for a few minutes.
3. Add salt, pepper and the saffron, if using.
4. Stir in 450 ml (3/4 pint) of stock and bring to the boil.
5. Cover and transfer to a preheated moderate oven 180°C (350°F) Gas Mark 4.
6. Cook for 20 to 30 minutes or until the rice is tender and the stock has been absorbed.
7. Meanwhile, mix the flour with salt, pepper, the mustard and cayenne. Use to coat the liver slices.
8. Melt 25 g (1 oz) of the butter in a frying pan. Add the liver slices and fry quickly until brown and firm.
9. Arrange the slices in a warmed serving dish and keep hot.
10. Add the rest of the butter to the frying pan.
11. When it has melted, add the onion and garlic and fry until golden.
12. Stir in the wine, bring to the boil and boil until reduced by half.
13. Add the stock and herbs, return to the boil and simmer for 1 minute. Spoon this sauce over the liver.
14. Wipe out the pan. Add the butter for the garnish, melt it and sprinkle with sugar. Add the orange slices and brown quickly on both sides. Arrange them around the liver. Keep hot.
15. Stir the pilaff with a fork. Add the rest of the butter, the cheese and the remaining stock if necessary, mix well and serve with the liver.
serving amount
serves 4
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