CALF'S LIVER WITH SAGE

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Calf's Liver With Sage image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 slices calf's liver, about 1 1/4 pounds
1/4 cup instant flour for dredging
1 tablespoon olive oil
3/4 cup finely chopped onions
Salt and freshly ground pepper to taste
1 tablespoon vegetable oil
2 tablespoons butter
2 tablespoons finely chopped fresh sage or 1 tablespoon dried
2 tablespoons Cognac
2 tablespoons chopped parsley

Steps:

  • Remove any tough arteries from the liver. Slice it into very fine julienne strips. Dredge lightly in the flour, shaking off the excess.
  • Heat the olive oil in a small nonstick skillet and add the onions. Toss and stir. Add salt and pepper. Cover and cook 10 minutes over medium heat without browning. The onions should be quite soft.
  • Heat the vegetable oil in a nonstick skillet large enough to hold the liver pieces in one layer. Add the liver, sprinkle with salt and pepper and cook over high heat 2 to 3 minutes, shaking the skillet and tossing the strips so they cook on all sides. Drain the liver in a colander.
  • Heat the butter in the same skillet and, when it is bubbling and hot, add the liver and onions. Sprinkle with sage and cook, stirring, over high heat for 2 to 3 minutes. Sprinkle with Cognac and ignite it. Sprinkle with parsley and serve immediately over Parmesan cheese bread (see recipe).

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 323 milligrams, Sugar 1 gram, TransFat 0 grams

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