Recipe - Roasted Calfs Liver With Wild Mushroom Sauce

3 tablespoon Sweet paprika (preferably
Hungarian)
1 One half tablespoon Olive oil, (up to 2)
Salt and freshly ground
black pepper, to taste
3 pound Piece of calf's liver
1 One fourth cup Veal stock or chicken stock
Wild Mushroom Sauce as an
accompaniment, if desired,
see recipe

Preheat the oven to 550 degrees F. In a bowl combine the paprika and enough
olive oil to form a paste. Add salt and pepper. Rub the paste over the
liver and place it in a roasting pan, smooth side up . Place in oven for 10
minutes. Add just enough stock to the pan to form a thin layer of liquid.
Continue roasting for another 10 minutes, or until a meat thermometer reads
120 degrees F. at the thic kest part. Transfer to a cutting board and let
rest 5 minutes. To serve, thinly slice liver and serve with the sauce.

From Taste Show # TS4794

Recipe by: David Rosengarten Posted to MCRecipe Digest V1 #548 by "Master
Harper Gaellon" gaellon@inch.com on Apr 4, 1997