Calf's Liver With Sage

Name: Calf's Liver With Sage
Total time: 30 min
Yield: 4 servings
Ingredients: 4 slices calf's liver, about 1 1/4 pounds; 1/4 cup instant flour for dredging; 1 tablespoon olive oil; 3/4 cup finely chopped onions; Salt and freshly ground pepper to taste; 1 tablespoon vegetable oil; 2 tablespoons butter; 2 tablespoons finely chopped fresh sage or 1 tablespoon dried; 2 tablespoons Cognac; 2 tablespoons chopped parsley

By Pierre Franey

Total Time: About 30 minutes
Rating: 4(29)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

4slices calf's liver, about 1¼ pounds
¼cup instant flour for dredging
1tablespoon olive oil
¾cup finely chopped onions
Salt and freshly ground pepper to taste
1tablespoon vegetable oil
2tablespoons butter
2tablespoons finely chopped fresh sage or 1 tablespoon dried
2tablespoons Cognac
2tablespoons chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Remove any tough arteries from the liver. Slice it into very fine julienne strips. Dredge lightly in the flour, shaking off the excess.
Step 2
Heat the olive oil in a small nonstick skillet and add the onions. Toss and stir. Add salt and pepper. Cover and cook 10 minutes over medium heat without browning. The onions should be quite soft.
Step 3
Heat the vegetable oil in a nonstick skillet large enough to hold the liver pieces in one layer. Add the liver, sprinkle with salt and pepper and cook over high heat 2 to 3 minutes, shaking the skillet and tossing the strips so they cook on all sides. Drain the liver in a colander.
Step 4
Heat the butter in the same skillet and, when it is bubbling and hot, add the liver and onions. Sprinkle with sage and cook, stirring, over high heat for 2 to 3 minutes. Sprinkle with Cognac and ignite it. Sprinkle with parsley and serve immediately over Parmesan cheese bread (see recipe).

Ratings

4 out of 5

29 user ratings

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Comments

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Susan1 year ago

I can’t believe I liked this. This is the best recipe I’ve found that didn’t gag me so I’m giving it 5 stars. I had to use 1/4 tsp clove powder which I accidentally added to ghee to fry the liver in and will do it this way next time. I would have preferred sage leaves and let them get to a crispy state but I only had powdered. It sufficed. Since I’m gluten free I used Tatary buckwheat flour for the flour. I would make gravy with half the onions and serve it with mashed potatoes next time

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