The secret to liver’s mild flavor and tender texture is to look for young calf’s liver. Another trick is to soak the liver in milk for an hour before cooking.
- 6 oz. slices of calf’s liver
- 1⁄2 cup flour
- 3 Tbsp. vegetable oil
- 2⁄3 cup butter
- 4 whole shallots, peeled and thinly sliced
- 1⁄2 cup brandy
- 3⁄4 cup chopped chives
- Pour flour into a shallow pan. Dredge liver in flour, coating well on both sides. Shake off excess and season with salt and pepper.
- Heat oil in a skillet over medium heat. When oil is hot but not smoking, add liver and cook, turning once, until medium rare, about 3 minutes per side. Remove liver and cover loosely with aluminum foil to keep warm.
- For sauce, discard oil and wipe out skillet with paper towels. Melt butter in skillet over medium heat. Add shallots and cook until golden, about 5 minutes. Add brandy, cook for 1 minute, then stir in chives and adjust seasoning. Serve liver hot with sauce.