Calf’s liver with mustard sauce

Veal produces the finest and most delicate offal, so avoid cooking it for too long. If you like the taste of calf’s liver, then slice it thickly so that the flavour is more pronounced. Thinner slices will have a less strong taste and will give a crisper outer coating in relation to its soft interior. The creamy sauce enhances the flavour and velvet-like texture of the liver, and the sweet raisins contrast beautifully with the piquant mustard.