Name: Calves’ Liver Steak with Blue Cheese Dumplings and Blue Cheese Butter Sauce
Yield: Serves 6
Cuisine: British
Ingredients: 1 shallot or ½ small onion, finely chopped; Salt, pepper and freshly grated nutmeg; Pepper; Cooking oil; 100 ml (3½ fl oz) water or Chicken Stock; 1 bay leaf; 1 tablespoon white-wine vinegar; 175 g (6 oz) Stilton or other blue cheese, chopped; Butter and olive or cooking oil, for pan-frying (optional); 1 glass of white wine; 50 g (2 oz) Stilton or other blue cheese, chopped; 1 egg yolk; Plain flour, seasoned, for dusting (optional); 100 g (4 oz) unsalted butter, chilled and diced; 6 X 175–225 g (6–8 oz) calves’ liver steaks; 2 tablespoons single cream; Butter; 1 kg (2¼ lb) large potatoes, with skin left on; Salt and pepper; 1 egg; 175–200 g (6–7 oz) plain flour, sifted

Preparation info

Serves
6

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

Calves’ liver, for me, is one of the most tender and tasty types of offal. The steak here is basically a slice from the whole liver, which has been more thickly cut than usual. This is not essential, as many people prefer the classic thin slice that just takes seconds to cook when flashed in a hot pan and flipped over. The difference lies in the finished texture. The thicker-cut steak, which can be cooked to your liking, will hold a lot of good succulent juices, providing it’s eaten medium-