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Calf's Liver with the Flavors of NormandyTheWorldWideGourmet.com

Flavors of France

Total time: 30 to 60 min

Preparation time: 15 minutes
Cooking time: 30 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:129.9 kcal

Proteins:2.4 g

Fats:0.2 g

Carbohydrate:28.6 g

Fibers:0.3 g

Sugar:0 g

Cholesterol:0 mg

Sodium:0 mg

Calcium:3 mg

Energy:659 kcal

Proteins:12.1 g

Fats:1.1 g

Carbohydrate:145 g

Fibers:1.5 g

Sugar:0 g

Cholesterol:0 mg

Sodium:0 mg

Calcium:15.2 mg

SIMILAR RECIPES

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

4

x

180

g

slices of calf's liver

6

apples

300

ml

cider

100

ml

meat juice

5

ml

sherry vinegar

5

ml

balsamic vinegar

70

g

butter

flour

oil

salt and pepper

METHOD

  1. 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.
  2. Cut one apple into small dice and cook in a skillet in butter until lightly browned.
  3. Cut the remaining apple into even batonnet [small stick] shapes 3 cm long.
  4. Stud the slices of calf's liver with the apple batonnets, sticking them in securely. Season with salt and pepper and flour lightly.
  5. 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.
  6. 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.
  7. The sauce is ready once it coats the back of a spoon.
  8. Add the diced apple and slices of calf's liver to the pan.
  9. 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.

SOMMELIER

Enjoy with a slightly dry Norman cider

CHEF'S NOTES

Une recette de Pierre Potel, Restaurant Le Cappeville, Normandie



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