It’s liver time! Jade will be so pleased when she gets home from school! I decided to make a mustard sauce to go with the calf’s liver, although we would probably have been just as satisfied with some sauteed onions and little mustard on the side. I served this with mirliton http://cookinginsens.wordpress.com/2012/01/24/mirliton-a-la-creole/ and a little mache. This was really good! Crispy, melt in your mouth veal liver with a creamy mustard sauce. Superb!
For you haters out there, this sauce would also work with a veal chop or a roasted chicken leg.
Foie de Veau with Mustard Cream Sauce
1/4 red pepper, diced
1/4 onion, diced
1 celery branch, diced
2 large cloves of garlic, slivered
1 tbsp goose fat
1 tsp wine vinegar
2 cups veal or chicken broth
1 small bay leaf
1 small thyme dried sprig
1/2 tsp oregano
2 tbsp Dijon mustard
1/2 cup cream
4 slices calf’s liver
1 tbsp butter
2 tbsp olive oil
Cook the vegetables in the goose fat until soft. Add the vinegar and stir for a minute. Add the broth, bay leaf, thyme, oregano, bring to a boil and simmer until the liquid is reduced by half. Add the mustard and cream and continue simmering until the sauce has thickened. Remove the bay leaf and thyme sprig, season with salt and pepper. Set aside and keep warm.
Season the liver with salt and pepper, dust with flour and fry in the butter and oil.
Wine suggestion: Sauvignon Blanc