Au Village Gourmand had some lovely slices of calf’s liver that I couldn’t resist. Today was market day and I always spend a lot of time drinking coffee and lurking around the market and the gourmet traiteurs.
As I slowly savored my liver with a small green salad, I thought of my husband and the meals he must be having. I think I’ll go to Stuttgart in a couple of weeks to cook and freeze a month of meals so that my conscious will stop bothering me. He wouldn’t have wanted the liver anyway
The secret of luscious, succulent calf’s liver is to just cook it until it is the color “rose”. If not, never mind
Onion and Bacon Smothered Calf’s Liver
1/2 cup lardons or diced bacon
2 tbsp butter
1 large onion, halved and sliced
2 large pieces of calf’s liver, soaked in milk for 30 minutes
Salt and pepper
1 cup sherry
Brown the lardons in the butter, then remove and set aside. Add the onion and cook until soft, then put with the bacon.
Drain the liver, cut each piece in half, season with salt and pepper, then dredge in flour. In the same skillet that you cooked the bacon and onion, cook the liver no more than 2-3 minutes per side, then remove and set aside, keeping warm.
Add the sherry to the skillet and boil until thickened and reduced to half, stirring ocasionally. Place the liver in a serving plate, sprinkle over with the onion and lardons, then pour over the sauce.