Sautéed Liver with Sage
5,4 / 10
ready in 25 min.
Toss the liver slices in flour. Heat the clarified butter and brown the liver on both sides then remove from the pan.
Deglaze the pan with the Calvados and add the stock. Reduce slightly. Add the sage leaves and cook over a moderate heat for approx. 5 minutes. Season to taste with salt and ground black pepper.
Serve with fried peaches if desired.