Pork Liver Tournai Style Recipe
Ingredients
2 pounds pork or beef liver
1 teaspoon salt
Freshly ground black pepper
3 tablespoons bacon fat or oil
1 medium sized onion, thinly sliced
3 cups beef broth
1 teaspoon thyme
1 bay leaf
1 tablespoon sugar
3 tablespoons flour
3 tablespoons butter, softened
Directions
Sprinkle the liver with salt and pepper.
Heat the bacon fat until very hot and brown the liver quickly.
Remove liver from the pan and saute the onion in the same fat over medium heat.
Return liver to the pan and add the broth, thyme, bay leaf and sugar.
Cover and simmer over low heat 25 to 30 minutes until liver is tender.
In a small bowl, blend the flour into the softened butter.
Remove liver from the pan and keep warm.
Reduce the broth to half its original quantity.
With a wire whisk, beat the butter-flour mixture into the broth bit by bit until the sauce is thickened and smooth.
Slice the liver and pour the thick sauce over.
Heat the bacon fat until very hot and brown the liver quickly.
Remove liver from the pan and saute the onion in the same fat over medium heat.
Return liver to the pan and add the broth, thyme, bay leaf and sugar.
Cover and simmer over low heat 25 to 30 minutes until liver is tender.
In a small bowl, blend the flour into the softened butter.
Remove liver from the pan and keep warm.
Reduce the broth to half its original quantity.
With a wire whisk, beat the butter-flour mixture into the broth bit by bit until the sauce is thickened and smooth.
Slice the liver and pour the thick sauce over.
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