Calf's Liver with the Flavors of Normandy, a recipe from Pierre Potel on the Worldwide Gourmet

Ingredients

• - 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
• - 1 tsp. Sherry vinegar
• - 1 tsp. Balsamic vinegar
• - 70 g (5 tbsp.) butter
• - Flour
• - Oil
• - Salt and pepper