posted by Ann 05-26-98 3:05 PM
Calves Liver with Bacon
Serves 6
24 ounces calves liver, sliced on an angle and halved
3 cups milk
4 ounces slab bacon, cut into 1-by-1/4-inch pieces
1 medium onion, quartered and thinly sliced
2 tablespoons capers
2 teaspoons sage
Coarse salt and freshly ground pepper
2 tablespoons white wine
1/2 cup veal or chicken stock
2 cups all-purpose flour, for dredging
1/4 cup heavy cream
1 tablespoon olive oil
1 tablespoon chopped parsley
In a large baking dish, soak liver in milk, covered, in the refrigerator for at least 2 hours but no more than 24
hours.
In a large cast-iron skillet, sauté bacon over medium-high heat until fat is rendered, about 5 minutes. Remove bacon from skillet. Drain off almost all the fat, and place skillet over medium heat. Add onion, and cook until onions caramelized, about 6 minutes.
Add bacon back to skillet with capers, sage, salt, n pepper. Deglaze with wine, and cook for 2 minutes, loosening any brown bits from the bottom of the pan with a spoon. Add stock, and cook until heated through.
Pour in cream, and stir to combine. Remove liver from milk, dredge liver in flour, and season with salt and pepper. In a cast-iron skillet, heat olive oil over medium heat. Cook liver for 3 minutes on each side for medium-rare.
Serve liver topped with cream sauce. Sprinkle with parsley.