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Calf's Liver with the Flavors of Normandy Recipe
 
Recipe
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Calf's Liver with the Flavors of Normandy
Flavors of France
Total time: 30 to 60 minutes
Preparation time: 15 minutes
Cooking time: 30 minutes
Difficulty: Easy
Chef's Note

Une recette de Pierre Potel, Restaurant Le Cappeville, Normandie

Ingredients
Ingredients for 4 servings
- 4 slices of calf's Liver, 180 g (6 oz.) each
- 6 Apples
- 300 ml (1 1/4 cups) cider
- 100 ml (6 tbsp.) meat juice
- 40 ml (3 tbsp.) Calvados
- 3 tbsp. crème fraîche
- 70 g (5 tbsp.) butter
- Flour
- Oil
- Salt and pepper
Method
  1. Peel and core the apples. Cut 4 of them into small pieces and place in a pan with a little water. Simmer gently until reduced to a purée, then put through a food mill and add the balsamic and sherry vinegars.
  2. Cut one apple into small dice and cook in a skillet in butter until lightly browned.
  3. Cut the remaining apple into even batonnet [small stick] shapes 3 cm long.
  4. Stud the slices of calf's liver with the apple batonnets, sticking them in securely. Season with salt and pepper and flour lightly.
  5. Heat the oil in a skillet and add a knob of butter; place the slices of liver in the pan and cut for about 3 minutes on each side until lightly brown but still pink inside.
  6. Set the liver aside on a rack, remove most of the fat from the pan, add the Calvados and flambé; add the cider vinegar and the cider and reduce to three-quarters then add the cream and the meat jus.
  7. The sauce is ready once it coats the back of a spoon.
  8. Add the diced apple and slices of calf's liver to the pan.
  9. Arrange small scoops of the apple compote attractively on each plate. Place a slice of calf's liver on each plate and spoon the sauce over top. Serve immediately.
Sommelier
Enjoy with a slightly dry Norman cider
 
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