Calves’ Liver Vénitienne

Name: Calves’ Liver Vénitienne
Cuisine: French
Ingredients: 2 tablespoons vegetable oil; 8 thin slices of calves’ liver, 90 g each; 25 g unsalted butter; 8 sage leaves, roughly chopped; 1 onion, very thinly sliced; 60 ml Marsala; 90 ml dry white wine; salt and freshly cracked black pepper; 100 ml lightly thickened veal jus; salt and freshly cracked black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

This sauce is good not only with offal but delicious with pork and beef too, or served over creamy mashed potatoes.

Ingredients

2 tablespoons vegetable oil
25 g unsalted butter
8 thin sl

Europe
France
Sauce
Gluten-free

Method

Heat the oil with 15 g of the butter in a heavy frying pan. When it is very hot, add the liver slices, in batches, and fry for 2½ minutes on each side. Remove to a plate, cover with foil and keep warm.
Add the onion and sage and fry until the onion is lightly golde