Calf's Liver with Honey and Lemon, a recipe from Jean-Jacques Daumy on the Worldwide Gourmet

Ingredients

• - 900 g (2 lb.) calf's liver
• - 1.5 kg (3 lb.) spinach
• - 200 g (7 oz.) shallots
• - 100 g (6 tbsp.) butter + 5 tsp. for cooking
• - 250 ml (1 cup) white wine
• - 50 g (2 oz.) honey
• - 125 ml (1/2 cup) heavy cream
• - 1 liter (4 cups) veal stock
• - Juice of 3 lemons + 3 more lemons
• - 1 peeled clove of garlic
• - Salt, pepper and cayenne