Sautéed Sliced Calves’ Liver with Madeira Sauce

Name: Sautéed Sliced Calves’ Liver with Madeira Sauce (Escalopes de Foie de Veau Sautée, Sauce Madère)
Yield: Makes 4 Main-Course Servings
Cuisine: France
Ingredients: 4 slices calves’ liver (about ½ inch [1.5 cm] thick and 6 to 8 ounces [170 to 225 g] each); salt; pepper; ½ cup [60 g] all-purpose flour; 4 tablespoons clarified butter; duck, goose, or bacon fat; or “pure” olive oil; 4 tablespoons clarified butter; duck, goose, or bacon fat; or “pure” olive oil; 4 tablespoons clarified butter; duck, goose, or bacon fat; or “pure” olive oil; 4 tablespoons clarified butter; duck, goose, or bacon fat; or “pure” olive oil; 4 tablespoons clarified butter; duck, goose, or bacon fat; or “pure” olive oil; 2 medium-size shallots, or 1 small onion, chopped fine; 2 medium-size shallots, or 1 small onion, chopped fine; ½ cup [125 ml] semidry or semisweet Madeira, port, marsala, or cream sherry; ½ cup [125 ml] semidry or semisweet Madeira, port, marsala, or cream sherry; ½ cup [125 ml] semidry or semisweet Madeira, port, marsala, or cream sherry; ½ cup [125 ml] semidry or semisweet Madeira, port, marsala, or cream sherry; ½ cup [125 ml] semidry or semisweet Madeira, port, marsala, or cream sherry; ½ cup [125 ml] concentrated brown beef or chicken broth, or 2 tablespoons glace de viande or demi-glace dissolved in ½ cup [125 ml] water; ½ cup [125 ml] concentrated brown beef or chicken broth, or 2 tablespoons glace de viande or demi-glace dissolved in ½ cup [125 ml] water; ½ cup [125 ml] concentrated brown beef or chicken broth, or 2 tablespoons glace de viande or demi-glace dissolved in ½ cup [125 ml] water; ½ cup [125 ml] concentrated brown beef or chicken broth, or 2 tablespoons glace de viande or demi-glace dissolved in ½ cup [125 ml] water; ½ cup [125 ml] concentrated brown beef or chicken broth, or 2 tablespoons glace de viande or demi-glace dissolved in ½ cup [125 ml] water; 2 teaspoons good-quality red or white wine vinegar or sherry vinegar, or more to taste; 2 teaspoons good-quality red or white wine vinegar or sherry vinegar, or more to taste; 2 teaspoons good-quality red or white wine vinegar or sherry vinegar, or more to taste; 1 tablespoon Cognac or Armagnac (optional); 1 tablespoon Cognac or Armagnac (optional); 1 tablespoon finely chopped parsley; 3 tablespoons butter

Escalopes de Foie de Veau Sautée, Sauce Madère

Preparation info

Makes
4
Main-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Most of my favorite French cookbooks are noncommital about which sauce to serve with liver. A typical recipe will give detailed directions on how to select and sauté, but conclude with “then finish with your favorite sauce,” assuming the reader is familiar with a variety of sauces or will have little trouble making one up. I use Madeira because its nutty sweetness, balanced with a hint of vinegar, seems the perfect match for liver, but of course it’s easy enough to make up your own sauces b

Ingredients

Europe
France
Main course
Mediterranean

Ingredients

Method