Sliced calves' liver

4 Servings

Ingredients

Quantity Ingredient
3 smalls Spanish onions; thinly sliced in rings
2 tablespoons Butter
1 pint Raspberries
Salt and pepper to taste
1 pounds Calves` liver; thinly sliced
½ cup Raspberry vinegar
½ cup Veal stock

Directions

In large skillet, saute onion rings in 1 tbs. butter until soft & golden brown. Set aside ⅓ of onions; stir ¾ of raspberries into remainder.

Cook no more than 30 sec. Salt and pepper to taste. Keep warm on hot serving platter. Add remaining butter to skillet over medium-high heat. Add liver slices, a few at a time, and cook until browned, about 30 sec. per side. Arrange over onion/raspberry mixture on serving platter. Stir vinegar into pan juices to deglaze. Cook over high heat for 1 min. Add veal stock and stir well. Reduce heat and simmer until mixture is reduce by half.

Taste & adjust seasonings. Place the reserved sauteed onion and the reserved raspberries over the liver slices and spoon pan sauce over.

FROGGY'S

GREEN BAY ROAD, CHICAGO

POUILLY-FUISSE

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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