Le Foie de Veau au Rancio

Name: Le Foie de Veau au Rancio (Calf’s liver in sweet wine sauce)
Yield: Serves 4
Cuisine: French
Ingredients: juice of ½ lemon; 2 cloves garlic, chopped; 2 tablespoons chopped parsley; 250 g (½ lb) mushrooms, morilles for preference; 700 g (½ lb) calf’s liver, cut into 4 pieces, 1 cm (1½ in) thick; 2 tablespoons goose fat; 4 thin slices of raw jambon de campagne; salt, pepper; flour

Calf’s liver in sweet wine sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

In the Tarn they make a glorified version of calf’s liver and bacon, using the raw country ham whose saltiness is set off rather well by the sweet sauce, which is based on vin de rancio. This is an old sweet fortified wine which has been allowed to maderize, thus Madeira would be an acceptable substitute.

Ingredients

4 thin slices of raw jambon de campagne
2 tablespoons goose fat
700

Europe
France
Main course
Mediterranean

Method

Soften the ham in the goose fat in a frying pan and cook slowly until done– for about 10 minutes. If this ham is not available, very thinly-sliced gammon rashers would be the best substitute. When cooked, remove to a serving dish in a low oven to keep hot. While the ham is cooking, roll the liver in seasoned flour and, after removing the ham, turn up the heat and brown the liver briefly on each