← Nouns Cooking · French

Ingredients

• 4 slices calves’ liver slices, about 1 cm thick (150 g each)
• 3 onions, thinly sliced
• 50 g Butter
• 1 tbsp Vegetable oil
• 3 tbsp plain flour
• 2 tbsp red wine vinegar
• 2 tbsp Parsley, chopped
• Salt
• Black pepper

Method

1. Melt half the butter in a wide frying pan over medium-low heat. Add the onions and a pinch of salt and cook for 15–20 min, stirring now and then, until very soft and golden. Tip into a dish and keep warm.
2. Pat the liver dry and dust it lightly with flour, shaking off the excess.
3. Heat the oil and remaining butter in the same pan over medium-high heat until foaming. Fry the liver for 1–2 min per side, until browned outside and still rosy pink inside. Season and put on warm plates.
4. Return the onions to the pan, add the vinegar and let it sizzle for 30 seconds, scraping up the browned bits.
5. Spoon the onions over the liver, scatter with parsley and serve with mashed potatoes.

Tips

• Overcooked liver turns grainy and bitter: take it off while it still feels springy.
• Contains gluten from the flour coating; use rice flour to avoid it.

Sources

Written in our own words after cross-checking these recipes:

Saveur Saveur Great British Chefs