Preparation time: 15 minutes
Cooking time: 10 minutes

Grapes are a wonderful accompaniment to liver. But if you love apples, you could also prepare this recipe very quickly with apples slices sautéed in butter. Or use pears. Generally speaking, fruits pair extremely well with liver. 
 

1. Blanch the grapes by immersing them in boiling water for 1 minute; drain, peel and seed;place in a small bowl; drizzle with muscat and set aside. 
2. Season the slices of liver with salt and pepper and flour them lightly.
3. Heat the oil in a skillet before adding a knob of butter; add the slices of liver and cook for about 3 minutes on each side until lightly browned but still pink in the center. 
4. Transfer the liver to a rack and pour off the excess fat from the pan. Add the veal stock and reduce to 3/4 - the sauce is ready when it is thick enough to coat the back of a spoon. 
5. Add the grapes and muscat. Heat everything through.
6. Arrange the liver, grapes and sauce attractively on each plate. Serve immediately.

..........
Collaboration: VFC and Produits tripiers de France