Sauté of Calf’s Liver with Whiskey and Tarragon

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 15 g butter
  • 225340 g calf’s liver, cut into 1cm slices
  • seasoned flour
  • 3 tablespoons whiskey
  • 130 ml concentrated home-made brown beef stock
  • 1 small clove garlic
  • 2 teaspoons chopped fresh tarragon
  • 34 tablespoons cream
  • salt and freshly ground pepper


  • 2 sprig of fresh tarragon


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, 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.