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Flavors of France
Calf's Liver with the Flavors of Normandy
Total time: 45 minutes
Preparation time: 15 minutes
Cooking time: 30 minutes
Cost: Reasonable
Difficulty: Very easy
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| Chef's Note |
Une recette de Pierre Potel, Restaurant Le Cappeville, Normandie
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| Ingredients for 4 servings | - 4 slices of calf's liver, 180 g (6 oz.) each
- 6 apples
- 300 ml (1 1/4 cups) cider
- 100 ml (6 tbsp.) meat juice
- 40 ml (3 tbsp.) Calvados
- 3 tbsp. crème fraîche
- 1 tsp. sherry vinegar
- 1 tsp. balsamic vinegar
- 70 g (5 tbsp.) butter
- Flour
- Oil
- Salt and pepper
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| Method |
- Peel and core the apples. Cut 4 of them into small pieces and place in a pan with a little water. Simmer gently until reduced to a purée, then put through a food mill and add the balsamic and sherry vinegars.
- Cut one apple into small dice and cook in a skillet in butter until lightly browned.
- Cut the remaining apple into even batonnet [small stick] shapes 3 cm long.
- Stud the slices of calf's liver with the apple batonnets, sticking them in securely. Season with salt and pepper and flour lightly.
- Heat the oil in a skillet and add a knob of butter; place the slices of liver in the pan and cut for about 3 minutes on each side until lightly brown but still pink inside.
- Set the liver aside on a rack, remove most of the fat from the pan, add the Calvados and flambé; add the cider vinegar and the cider and reduce to three-quarters then add the cream and the meat jus.
- The sauce is ready once it coats the back of a spoon.
- Add the diced apple and slices of calf's liver to the pan.
- Arrange small scoops of the apple compote attractively on each plate. Place a slice of calf's liver on each plate and spoon the sauce over top. Serve immediately.
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| Sommelier’s Suggestions | Enjoy with a slightly dry Norman cider |
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