I found a butcher today. He was a block away downhill from the apartment. He’s probably seen me ride by many times in the car with my husband, head whipping around, desperately searching for a butcher and/or fish monger. I like to think that as I was passing, he was waving frantically, pointing to his sign and screaming, “Over here, a butcher shop is called metzgerei, you dumb hillbilly!” In any case, we were glad to finally see each other.
The shop is small but is a combination meat, poultry, fish, charcuterie, cheese market with a take out counter for sandwiches in the corner. Everything very fresh looking and his veal liver was lovely! Pictures after I know him better. And look how easy it is to get the things you want: calf’s liver = kalbsleber. I’m speaking Germany!
With all the whining I did about not being able to find lardon, the very next time I went to a supermarket, it was there. I need to consider meditation or something. Aren’t purple onions beautiful? Ohm, Ohm 😀
Of course I bought the veal liver, and some spinach to go with it in case of a virulent attack of anemia, or at least that’s what I’m going to tell my husband when he finds out he’s having liver for dinner. It’s not like we didn’t vote! My husband’s absentee ballot counts as 1 no. Jade yes. Rosemary yes. Democracy is awesome!
Calf’s Liver with Mustard Sauce
2 shallots, thinly sliced
3 tbsp butter
1/4 cup white wine vinegar
1/2 cup veal or chicken broth
1 heaping tbsp Dijon mustard (Amora)
3-4 slices of veal liver
Salt and pepper
1 tbsp butter
First make the mustard sauce by sauteing the shallots in 2 tablespoon of the the butter until soft. Add the vinegar and boil until the liquid is reduced to half. Add the broth and boil until the liquid is reduced to half again. Whisk in the remaining tablespoon of butter until smooth, then whisk in the mustard. Set aside and keep warm.
Season the liver with salt and pepper, then dust with flour. Fry 3 minutes per side in the tablespoon of butter. Serve immediately with the sauce.
Wine suggestion: Cremant de Bourgogne