Heat the butter in a heavy frying pan until it foams. Dip the slices of liver in seasoned flour and fry gently on both sides. While the liver is still pink in the centre remove the meat to a warm serving plate. Pour in the whiskey; if cooking on gas, tilt the pan towards the heat, allowing the flame to leap in to ignite the whiskey. Light with a match otherwise. When the flames have died down, add the stock, garlic and tarragon. Reduce until the sauce thickens slightly, add the cream and boil again until the sauce lightly coats the back of a spoon. Taste for seasoning and add a little freshly-ground pepper and salt if necessary. Spoon the sauce over the liver, garnish with a sprig of tarragon and serve immediately.
© 1989 Darina Allen. All rights reserved.