in Spain

Calf's liver in sherry sauce, baked

updated

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Ingredients for 4 servings:

  • 8 slices of veal liver
  • 2 tbsp flour
  • 80 g butter or margarine
  • 1 pinch of salt, or to taste
  • 1 pinch(s) pepper, or to taste
  • 1 jar Sherry, semi-dry
  • 2 tsp, heaped mustard
  • 1 cup of cream
  • 5 onions
  • olive oil
  • chervil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Skin the veal liver slices and trim the tendons. Coat in flour and fry in 40g butter for 3 minutes on each side. Season with salt and pepper. Remove from the pan and set aside. Dilute the pan juices with the sherry, add the mustard, stir well, and then add the cream. In a separate pan, fry the onions in the remaining butter and a little olive oil. Place the liver slices in a greased, ovenproof dish and scatter the fried onions over them. Strain the sauce through a sieve and pour over the meat. Sprinkle with chervil and bake in the oven at 180°C for a few minutes. Delicious with baguettes and semi-dry sherry or dry white wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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