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Calves Liver

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  • 1 lb Calves liver,; cleaned
  • 1 c Milk
  • 1/2 c Flour seasoned with
  • 1 tb Creole spice
  • 1 tb Oil
  • 2 tb Butter
  • 4 tb Sliced shallots,; cut into rings
  • 1 Pear,; sliced
  • 2 tb Balsamic vinegar
  • 1 c Veal stock
  • Polenta, for serving; (optional)


In a shallow bowl soak liver in milk to cover for at least 2 hours; remove, discard milk and pat dry.
Dredge liver in seasoned flour, shaking off excess. Heat oil in a saute pan, add liver and sear first side until well-browned, about 3 minutes. Turn and sear second side 30 seconds for medium-rare; cook a little longer for medium. Remove to a plate and keep warm. To pan add 1 tablespoon of butter. Add shallots and pear; toss and cook 2 minutes. Add vinegar and cook for 1 minute. Add stock, bring to a boil and begin to reduce. Return liver to pan, taste sauce for seasoning and add remaining butter. Serve liver and sauce with polenta, if desired.
Yield: 2 to 3 servings Recipe By :ESSENCE OF EMERIL SHOW #EE102
Posted to MC-Recipe Digest V1 #290
Date: Sun, 10 Nov 1996 00:24:21 -0500
From: Meg Antczak <>