Calf'S Liver In Onion Sauce Recipe
Calf'S Liver In Onion Sauce has a lovely taste. Calf'S Liver In Onion Sauce gets its taste from calf's liver mixed with chicken broth and flavored with wine. Calf'S Liver In Onion Sauce is inspired by many food joints around the world.
Ingredients
1-1/2 lbs. onions
1-1/2 lbs. calf's liver
6 tablespoons butter
2 cups dry white wine
Salt and freshly ground pepper to taste
Chicken Broth, or canned chicken broth, or water, if needed
Fresh chervil or parsley
Directions
Cut onions into very thin slices.
Cut calf 's liver into very thin slices.
Remove membrane and veins.
Combine 3 tablespoons butter, wine and sliced onions in a medium-size saucepan or casserole.
Cook covered over low heat 30 minutes.
Season with salt and pepper.
Onions should be moist and creamy.
If sauce looks too dry, add a little chicken broth or water.
If there is too much liquid, increase heat and cook uncovered 3 to 5 minutes.
Melt remaining butter in a large heavy skillet.
When butter begins to turn brown, add sliced liver.
Cook over high heat, 1-1/2 to 2 minutes on each side.
Inside of liver should be pale pink.
Spoon onion sauce onto 4 warm serving plates.
Arrange 2 or 3 slices of liver on top of sauce.
Cut calf 's liver into very thin slices.
Remove membrane and veins.
Combine 3 tablespoons butter, wine and sliced onions in a medium-size saucepan or casserole.
Cook covered over low heat 30 minutes.
Season with salt and pepper.
Onions should be moist and creamy.
If sauce looks too dry, add a little chicken broth or water.
If there is too much liquid, increase heat and cook uncovered 3 to 5 minutes.
Melt remaining butter in a large heavy skillet.
When butter begins to turn brown, add sliced liver.
Cook over high heat, 1-1/2 to 2 minutes on each side.
Inside of liver should be pale pink.
Spoon onion sauce onto 4 warm serving plates.
Arrange 2 or 3 slices of liver on top of sauce.
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