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Calves' Liver with Mustard Sauce
- Serves
4
- Difficulty
Easy
By Keith Floyd
Published 1981
Ingredients
4 1 1 tablespoon
Method
Sprinkle the liver lightly with flour and season with salt and pepper.
Melt the butter in a frying pan and fry the liver quickly for about 2 minutes on each side. Pour over the Armagnac and flame it. Remove the liver and keep hot.
Add the mustard and cream to the juices in the pan and bubble for a moment. If any juice has seeped from the liver add this to the sauce in the pan be
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