Calf’s Liver with Madeira Sauce

Name: Calf’s Liver with Madeira Sauce
Yield: Makes 4 Main-Course Servings
Ingredients: 3 tablespoons cold butter, sliced; 1 tablespoon commercial meat glaze or 2 tablespoons homemade meat glaze, softened in 3 tablespoons hot water; Pepper; Salt; 3 tablespoons red, white, or sherry wine vinegar, or to taste; ¼ cup Rainwater or Malmsey Madeira or medium-sweet sherry such as cream sherry; Sautéed Calf’s Liver

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

The nutty flavor of Madeira has a natural affinity for liver. This recipe also contains wine vinegar to balance the sweetness of the Madeira.

Ingredients

Sautéed Calf’s Liver
¼ cup Rainwater or Malmsey Madeira or medium-sweet sherry such as cream sherry

Main course
Gluten-free

Method

While the liver is cooking, combine the Madeira, 3 tablespoons vinegar, and the meat glaze and its soaking liquid in a small saucepan and bring to a simmer. The sauce should be lightly syrupy. If it is too thin, boil it down for a minute. If it is too thick, add a little broth or water. Taste the sa