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Calves Liver with Bacon, Sauteed Onions, And Mustard Sauc

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  • 12 oz Bacon; slab or sliced, in 1" by 1/4" pieces
  • 10 tb Unsalted butter; cold
  • 6 tb Minced shallots
  • 1/2 ts Salt
  • 3/4 c Red wine vinegar
  • 3/4 c Brown veal stock or chicken stock
  • 1/4 c Stoneground mustard
  • 6 sl Calf's liver - (8 oz ea); trimmed of all sinew
  • And cut into 1/2" slices
  • Salt; to taste
  • Freshly-ground black pepper; to taste
  • 1 tb Unsalted butter
  • === SAUTEED ONIONS ===
  • 6 tb Unsalted butter -; (3/4 stick)
  • 3 sm Onions; thinly sliced
  • Across width
  • 1/2 ts Salt


Fry bacon until crisp. Drain on paper towels and reserve. Melt 4 tablespoons butter in a medium skillet over moderate heat. Cook shallots with salt until soft and nearly golden, about 3 minutes. Add cooked bacon, stirring briefly to rewarm. Add vinegar, turn the heat to high and reduce by half. Add stock and reduce again by half. Break remaining butter into small pieces and whisk into sauce until smooth. Whisk in mustard and remove from heat. For the sauteed onions: Melt butter in a large skillet over high heat. Reduce heat. Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes. Preheat grill or a dry skillet. Season liver with salt and pepper. Grill or saute in melted butter over high heat, about 3 minutes per side. Arrange liver over a bed of the sauteed onions on individual serving plates and spoon on sauce. Serve immediately. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A33 broadcast 11-05-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or-
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.