Roasted Veal Liver from Tony Bilson's Recipe Book by Tony Bilson
Prepare the liver as described above. Flavour the liver by marinating it for at least two hours in the oil with the onion, garlic, thyme and bay leaf. Heat the clarified butter (or oil) in a heavy ...
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Ingredients
- 1 kg veal liver
- 75 ml olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 3-4 sprigs thyme
- 1 bay leaf
- 100 g clarified butter, or 75 ml oil
- 60 ml red wine vinegar
- 100 ml demi-glace
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