Sauté of Calf’s Liver with Whiskey and Tarragon

Name: Sauté of Calf’s Liver with Whiskey and Tarragon
Yield: serves 2
Ingredients: 130 ml concentrated home-made brown beef stock; 3 tablespoons whiskey; 2 teaspoons chopped fresh tarragon; 1 small clove garlic; salt and freshly ground pepper; 3–4 tablespoons cream; 2 sprig of fresh tarragon; salt and freshly ground pepper; 225–340 g calf’s liver, cut into 1cm slices; seasoned flour; 15 g butter

Preparation info

serves
2

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Ingredients

15 g butter
225–340 g calf’s liver, cut into 1cm slices
seasoned flour

Garnish
Supper
Main course

Method

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 to a warm serving plate. Pour the whiskey into the pan; 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,