Calves Liver, Onions, Bacon and Mash
A gourmet twist on a classic dish...Rich calves' liver, crispy pancetta, creamy mash, and golden fried onions, topped with a Madeira sauce!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Skillet
- Nonstick skillet
- Stove
- Paper towel
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Spoon
- Plate
Ingredients
- 4 calves’ liver, sliced
- 1 tbsp plain flour
- 100g pancetta, sliced
- 15g butter
- 1 shallot, sliced
- 400ml veal jus
- 50ml Madeira wine
- 1 tsp sherry vinegar
- 25g butter
- 1 onion, sliced thinly
- 50ml milk
- 50g plain flour
- 300g ready-made mash
- 50g butter
- 50ml double cream
- Deep fried sage leaves
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