Calf's Liver with Fines Herbes Wine Sauce
- 1 young calf's liver
- Salt and pepper
- Flour
- Bacon grease.
- Fresh mushrooms.
- Fines Herbs Wine Sauce:
- 6 tablespoons finely minced onions
- 2 tablespoon minced cooked mushrooms
- 1 large cup Riesling Wing
- 4 large cups strong stock (veal stock preferred)
Select a young calf's liver. Wash in cold water, dry well. Remove skin and cut in 1/2 inch slices; season with pepper and salt, dust lightly with flour and quickly saute rare, in bacon grease. Remove the liver, cook medium in the following sauce and assemble with young fresh mushrooms.
Fines Herbs Wine Sauce:
Saute 6 tablespoons finely minced onions in butter, add 2 tablespoon minced cooked mushrooms, then blend with 1 large cup Riesling Wing, and 4 large cups strong stock (veal stock preferred). Simmer
Fines Herbs Wine Sauce:
Saute 6 tablespoons finely minced onions in butter, add 2 tablespoon minced cooked mushrooms, then blend with 1 large cup Riesling Wing, and 4 large cups strong stock (veal stock preferred). Simmer
Submitted by Jun 1, 2009
15 min 30 min 45 min
15 min 30 min 45 min