Veal Liver
Prep: 15min
|
Servings: 4
|
Cook: 10min
Veal liver is a recipe featuring fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 slices veal liver about 80 g each (cleaned, skin and tendons removed)
- 2 tbsp flour
- 2 tbsp clarified butter
- 20 ml Calvados
- 150 ml veal stock
- 2 sprigs sage
- Salt
- ground pepper
Instructions
-
1.
Rinse the liver slices, pat dry, and coat in flour. Brown both sides in hot clarified butter, then remove from pan. Deglaze with Calvados, add stock, and let simmer slightly. Rinse sage, tear leaves, and add to the pan. Simmer gently for about 5 minutes until just cooked through. Season with salt and pepper.
-
2.
Serve with grilled peaches as desired.
