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, until the sauce has thickened. This is best done off the heat so that the sauce does not separate. If it gets too thick, add a few more drops of vermouth. Finish with a little cream.
To serve, pour the sauce on to warmed plates and place the liver on top.
© 1988 Keith Floyd estate. All rights reserved.