Calf’s Liver with Balsamic on Potato and Garlic Fonduta

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 750 g ( lbs) Arran Victor or other good potatoes
  • 1 head of garlic


Peel the potatoes and garlic cloves. Boil and mash to a smooth puree with the milk. Beat in the cheeses and keep the fonduta warm by standing the pan in a roasting tin of hot water on top of the stove on a very low gas.

Meanwhile heat the oil and butter in a heavy frying pan. Dip the liver in the seasoned flour and fry for a few minutes on each side until done to your liking.