Recipe - Sliced Calves Liver

3 small Spanish onions; thinly
cut or sliced up in rings
2 tablespoon Butter
1 pt Raspberries
Salt and pepper to taste
1 pound Calves` liver; thinly cut or sliced up
One half cup Raspberry vinegar
One half cup Veal stock

In large skillet, saute onion rings in 1 tbs. butter until soft & golden
brown. Set aside 1/3 of onions; stir Three fourths of raspberries into remainder.
Cook no more than 30 sec. Salt and pepper to taste. Keep warm on hot
serving platter. Add remaining butter to skillet over mediumhigh heat. Add
liver slices, a few at a time, and cook until browned, about 30 sec. per
side. Arrange over onion/raspberry mixture on serving platter. Stir vinegar
into pan juices to deglaze. Cook over high heat for 1 min. Add veal stock
and stir well. Reduce heat and simmer until mixture is reduce by half.
Taste & adjust seasonings. Place the reserved sauteed onion and the
reserved raspberries over the liver slices and spoon pan sauce over.

FROGGY'S

GREEN BAY ROAD, CHICAGO

POUILLYFUISSE

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.