Calf’s Liver à la Lyonnaise
- 1 2-lb. slice liver from a suckling calf, cut from the tip (800 g)
- 1/3 cup clarified butter (8 cl)
- 4 tablespoons butter (60 g)
- 3/4 cup white flour, sieved (100 g)
- 1 cup veal jus (20 cl)
- aged wine vinegar
- fleur de sel
Step 1: Liver
Remove the fine skin covering the liver as well as the small part above. Season with fleur de sel, dredge in flour and tap slightly to get rid of any excess.
Heat the clarified butter in a sauté pan. Brown the liver until evenly golden, then turn, add the butter and continue cooking, basting with frothy butter.
When cooked, place the liver on a stainless steel rack.
Step 2: Herbs
Remove the leaves from the herbs, wash and drain. Mince the chives, chop the parsley and the tarragon, then mix together.
Peel and finely cut the shallots. Melt a bit of butter in a saucepan, cover and sweat without browning. When cooked, remove and cool immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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