Wholesome Sunday | Calf’s Liver with a Herb Crust
Sunday - a day for kicking back and enjoying a wholesome meal - is complete with this recipe from Ripailles cookbook, where traditional French cuisine is celebrated in all its might...
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Ingredients
- 50 g (1¾ oz) stale bread, coarsely chopped
- 250 g (9 oz/1 cup) butter, softened
- 1 bunch of parsley, leaves picked
- 1 bunch of tarragon, leaves picked
- 1 French shallot, finely chopped
- Salt
- pepper
- 700 g (1 lb 9 oz) kipfler (fingerling) potatoes, scrubbed and dried
- 2 tablespoons olive oil
- 2 bay leaves
- 3 garlic cloves
- 6 bulb spring onions (scallions), trimmed and halved lengthways
- 100 g (3½ oz) smoked lardons,cut into 1 cm (½ inch) thickstrips (see note)
- 6 thick slices of calf’s liver (about 750 g/1 lb 10 oz)
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