Calf’s Liver with Watercress and Shallot Sauce

• 4 oz (125 g) shallots, finely chopped
• 4 oz (125

In a small saucepan sweat the shallots in a little butter, moisten in vermouth and add the watercress.

Season the liver just before frying with salt and black pepper. Brush with cooking oil and shallow-fry in a frying pan. Remove from the pan and keep warm.

Combine the shallots and watercress with any frying pan juices and residue. Whisk in the softened butter piece by piece, un