Delight in the delectable flavors of a classic liver dish, crafted with love by Melanie Lourant. TO COOK LIVER (No. 1) is a simple yet savory recipe that elevates calf’s liver to new heights of taste and texture. This delightful culinary masterpiece combines the tender liver slices with a rich, flavorful sauce, showcasing the perfect balance of ingredients that will leave your taste buds dancing with joy.
INGREDIENTS:
- Lard
- Half an onion, minced fine
- One or two sprigs of parsley, chopped
- Slices of calf’s liver
- For the Sauce:
- A piece of butter, the size of a large hickory-nut
- A heaping teaspoonful of flour
- A cupful of boiling water
- Pepper and salt
- A tablespoonful of vinegar
- A heaping tablespoonful of capers (optional)
PREPARATIONS:
- In a saucepan, heat a little lard and add the minced half onion and chopped parsley.
- Place the slices of calf’s liver in the saucepan and turn them several times to cook evenly, allowing the liver to absorb the flavors of the onion and parsley.
- Once cooked, move the liver slices to the side of the fire to keep warm.
- In another saucepan, prepare the sauce as follows:
SPECIAL INSTRUCTIONS:
- Take care not to overcook the liver, as it may become tough and lose its tenderness.
- Stir the flour well into the butter to achieve a smooth consistency for the sauce.
- Use an egg whisk to incorporate the boiling water into the sauce and prevent lumps.
TIPS:
- To enhance the flavor of the sauce, consider adding chopped pickles as a substitute for capers.
- For a richer sauce, you can use stock instead of boiling water, imparting a deeper and more complex taste.
YIELD: This exquisite TO COOK LIVER (No. 1) recipe serves approximately 2-3 servings, making it a perfect option for a cozy dinner with loved ones or an intimate gathering with friends.
In conclusion, Melanie Lourant’s TO COOK LIVER (No. 1) recipe offers a delightful blend of flavors that transforms calf’s liver into a succulent and savory dish. The combination of half-minced onion, parsley, and lard infuses the tender liver slices with a delicate and inviting aroma, setting the stage for an unforgettable culinary experience.
The real star of this dish, however, is the sauce that elevates the liver to new heights of taste. The rich brown color, achieved by skillfully combining butter and flour, serves as a canvas for a medley of flavors that awaken the palate. The boiling water, expertly whisked into the sauce, adds a velvety texture and enhances the overall experience.
The addition of vinegar, pepper, and salt brings a delightful tang to the sauce, perfectly complementing the tender liver slices. For those seeking an extra touch of flavor, the inclusion of capers provides a burst of briny goodness that elevates the dish even further. Alternatively, chopped pickles can be used to achieve a similar effect, showcasing the versatility of this recipe.
The simplicity of TO COOK LIVER (No. 1) is what makes it truly special. By utilizing humble ingredients and straightforward preparations, Melanie Lourant creates a dish that is both approachable and indulgent. The result is a meal that brings people together, celebrating the joys of shared dining experiences.
Whether enjoyed as a cozy dinner for two or a delightful treat for a small gathering, this recipe showcases the magic of well-cooked liver paired with a mouthwatering sauce. So, step into the world of TO COOK LIVER (No. 1) and relish the flavorful journey it promises.
