Sautéed liver with sage 

Sautéed liver with sage

(0)

Difficulty:easy
Preparation:15 min
Ready in:25 min
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Ingredients

For servings

8 slicescalf liver approx. 80 g each (cleaned, veins and outer membranes removed)
2 tablespoonsflour
2 tablespoonsclarified butter
⅛ cupsCalvados
⅔ cupsVeal stock
2 sprigsSage leaves
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Directions

1 Toss the liver slices in flour. Heat the clarified butter and brown the liver on both sides then remove from the pan.
2 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.
3 Serve with fried peaches if desired.
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