Yield > 4
Servings
Keys : Meats Offal French France European Mediterranean
Ingredients :
3 sm Spanish onions, thinly sliced
in rings
2 tbl Butter
1 pt Raspberries
Salt and pepper to taste
1 lb Calves` liver, thinly sliced
1/2 cup Raspberry vinegar
1/2 cup Veal stock
Method :
• In large skillet, saute onion rings in 1 tbs. butter until
soft & golden brown. Set aside 1/3 of onions; stir 3/4 of
raspberries into remainder.
• Cook no more than 30 sec. Salt and pepper to taste.
Keep warm on hot serving platter. Add remaining butter to
skillet over medium-high heat. Add liver slices, a few at a time,
and cook until browned, about 30 sec. per side. Arrange over
onion/raspberry mixture on serving platter. Stir vinegar into
pan juices to deglaze. Cook over high heat for 1 min. Add veal
stock and stir well. Reduce heat and simmer until mixture is
reduce by half.
• Taste & adjust seasonings. Place the reserved sauteed
onion and the reserved raspberries over the liver slices and
spoon pan sauce over.
• FROGGY'S
• GREEN BAY ROAD, CHICAGO
• POUILLY-FUISSE
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