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4
Main-Course ServingsEasy
Published 2007
Remember, successfully sautéed liver demands extremely high heat, so be sure the oil is smoking before you add the liver slices. Liver is best served with a sauce containing some vinegar, such as the one that follows.
Make a series of slits through the thin membrane that surrounds the liver slices. This prevents the membrane, which contracts when hot, from causing the slices to curl. Just before sautéing, dry the liver slices with paper towels, season with salt and pepper, coat with flour, and pat off the excess.
If you don’t have a sauté pan large enough to hold the slices in a single layer, use 2 p