Name: Milk-Poached Calf’s Liver, Caraway-Glazed Cipollini, Granny Smith Apple, Dijon Mustard, and Sauce Laurier
Yield: Makes 4 servings
Cuisine: American
Ingredients: 15 grams extra virgin olive oil; 425 grams Granny Smith apples (about 2), cold; 6 grams flat-leaf parsley stems; 15 grams thyme sprigs; 200 grams heavy cream; 80 grams large shallots, peeled and cut into thick slices; 50 grams 2-inch pieces peeled carrot; 10 grams Banyuls vinegar; 150 grams 2-inch pieces leek (white and light parts only); ¼ fresh bay leaf; 2.5 grams chopped chives; 20 grams water; 40 grams granulated sugar; 25 grams Dijon mustard; 10 grams kosher salt; 8 cipollini, peeled, cold; 1 piece center-cut calf’s liver (1 kilogram), cold; 27 grams unsalted butter, cold; 3 to 4 kilograms plus 480 grams milk, cold; 10 black peppercorns; Baby red mustard greens; Mustard flowers; Freshly ground black pepper; Minced chives; granulated sugar; kosher salt; 65 grams 2-inch pieces celery; Sel gris; 14 grams extra virgin olive oil; 130 grams Quick Veal Sauce

Preparation info

Makes
4
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Liver

1 piece center-cut calf’s liver (1 kilogram), cold
3 to 4 kilograms plus

Americas
United States
Main course
Gluten-free
Sous vide

Method

Traditional pairings of liver and onion, and liver and mustard, are made special here by the soft texture and pure deep flavor of liver cooked sous vide. Because there’s no sweetness or roasted flavors from searing, it’s all liver. And the texture of the liver, cooked in milk and aromatics, becomes almost creamy.

We start with about 30 percent more liver than we will need to compensate

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Ingredients

Liver

Method

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