FOIE DE VEAU
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.
Yield: serves 4
- 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.