Saturday, 13 October 2012

Calf's liver with sage

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

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).
Serves 4.

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