Sauté of Calves Liver with Whiskey and Tarragon* from Simply Delicious: Book 1 by Darina Allen
Heat the butter in a heavy frying pan until it foams. Dip the slices of liver in seasoned flour and fry gently on both sides. While the liver is still pink in t
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Ingredients
- 1 small clove of garlic
- 100 ml/4 fl ozs concentrated home-made brown beef stock
- 3 tablesp. whiskey
- salt and freshly-ground pepper
- 2 teasp. chopped fresh tarragon 50 ml/3 tablesp./¼ cup cream
- 15 g/½ oz butter
- seasoned flour
- 225 g-340 g/8–12 ozs calves liver, cut into 1 cm/¼ inch slices
- 2 sprigs of fresh tarragon
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