Ingredients for 6 servings
- 36 small onions or pearl onions.
- 50 grams of butter.
- 25 centiliters of port
- salt
- pepper.
Recipe: Roasted Calf Liver
Prep
20 min
Cook
60 min
Total
1h20
Servings
6 serv.
Why Aline, because this recipe was passed down to me by my mother-in-law and I have neither seen nor tasted it anywhere else
Step-by-step directions
1- In a pressure cooker, brown the liver on all sides in brown butter, add the onions, salt, pepper. When everything is well browned, add the port.
2- Close the pressure cooker and simmer over low heat for one hour. (the gauge should not rise and the liver should not be pink or barely pink inside).
Arrange on hot plates the liver in slices about one centimeter thick, decorated with small onions and coated with the cooking juice.
Serve with seasonal vegetables or to your taste: peas or fresh pasta, chanterelles...
Do not make leftovers, my husband certifies that it is inedible, reheated the next day!
(#) the butcher regularly inserts strips of bard with a larding needle in several places on the liver (five or six depending on the diameter) as for a veal grenadine.
Chef Patrick's Comment
I know this excellent old recipe for whole roasted calf liver well, two small things, ask your butcher to remove the nerves from the inside and to remove the first skin on the liver, for me the cooking is a bit long and one hour is enough, I also like some small new potatoes roasted with it.
My tip: if there is leftover cooked liver, blend it with a spoonful of cream, a spoonful of strong mustard and serve like a chicken liver mousse with small croutons
Wine Pairing
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