Sautéed Liver with Sage

Name: Sautéed Liver with Sage
Total time: 25 min
Yield: 4
Ingredients: 8 slices Calf's liver approx. 80 g each (cleaned, veins and outer membranes removed); 2 Tbsps flour; 2 Tbsps clarified butter; 0.125 cup Calvados; 0.667 cup Veal stock; 2 sprigs Sage (leaves)

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Health Score:

5,4 / 10

Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 25 min.

Ready in

Ingredients

for

servings

Ingredients: 8 slices Calf's liver approx. 80 g each (cleaned, veins and outer membranes removed); 2 Tbsps flour; 2 Tbsps clarified butter; ⅛ cup Calvados; ⅔ cup Veal stock; 2 sprigs Sage (leaves)

How healthy are the main ingredients?

Sage

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Preparation steps

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.