Sauteed Calves Liver with Mustard Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This is one of those dishes of which it is true that the whole is greater than the sum of its parts. First, the richness of the liver, then the spicy sharpness of the mustard sauce, and finally the texture of the sautéed onions. You could stop there and have a successful and tasty dish to serve with roasted or fried potatoes. But the kicker here is the addition of the black pepper fettuccine. I think you’ll agree that the contrast of the mustard, liver, onion, and pepper flavors are hard to