Calves’ Liver with Sultanas and Balsamic Vinegar from Leaves from The Walnut Tree: Cooking of a Life
In a frying pan large enough to take the 4 slices of liver, melt the butter and when it is foaming add the liver and cook until medium cooked, turning once. Season with salt and freshly ground blac...
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Cooking tools:
- Skillet
- Stove
- Spatula
- Pepper mill
- Spoon
- Plate
Ingredients
- 2 tablespoons brandy
- 4 tablespoons port
- 1 tablespoon tomato coulis
- 2 tablespoons golden sultanas, soaked in a little white wine
- 75 g/2½ oz butter
- 8 slices calves’ liver weighing 100 g/3½ oz each
- salt
- freshly ground black pepper
- 20 drops balsamic vinegar
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