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Sautéed liver with sage

Name: Sautéed liver with sage
Total time: 25 min
Yield: 4
Ingredients: 8 slices calf livers approx. 80 g each (cleaned, veins and outer membranes removed); 2 tablespoons flour; 2 tablespoons clarified butter; 0.125 cups Calvados; 0.667 cups Veal stock; 2 sprigs Sage leaves

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

Ingredients

For servings

8 slices	calf liver approx. 80 g each (cleaned, veins and outer membranes removed)
2 tablespoons	flour
2 tablespoons	clarified butter
⅛ cups	Calvados
⅔ cups	Veal stock
2 sprigs	Sage leaves

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30 min.

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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