Recipe - Calves Liver

1 pound Calves liver,; cleaned
1 cup Milk
One half cup Flour seasoned with
1 tablespoon Creole spice
1 tablespoon Oil
2 tablespoon Butter
4 tablespoon Sliced shallots,; cut into
rings
1 Pear,; cut or sliced up
2 tablespoon Balsamic vinegar
1 cup Veal stock
Polenta, for serving;
(optional)

In a shallow bowl soak liver in milk to cover for at least 2 hours; remove,
discard milk and pat dry.

Dredge liver in seasoned flour, shaking off excess. Heat oil in a saute
pan, add liver and sear first side until wellbrowned, about 3 minutes.
Turn and sear second side 30 seconds for mediumrare; cook a little longer
for medium. Remove to a plate and keep warm. To pan add 1 tablespoon of
butter. Add shallots and pear; toss and cook 2 minutes. Add vinegar and
cook for 1 minute. Add stock, bring to a boil and begin to reduce. Return
liver to pan, taste sauce for seasoning and add remaining butter. Serve
liver and sauce with polenta, if desired.

Yield: 2 to 3 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE102

Posted to MCRecipe Digest V1 #290

Date: Sun, 10 Nov 1996 00:24:21 0500

From: Meg Antczak meginny@frontiernet.net