Name: Milk-Poached Calf’s Liver, Caraway-Glazed Cipollini, Granny Smith Apple, Dijon Mustard, and Sauce Laurier
Yield: Makes 4 servings
Cuisine: American
Ingredients: granulated sugar; 200 grams heavy cream; 1 piece center-cut calf’s liver (1 kilogram), cold; 65 grams 2-inch pieces celery; 6 grams flat-leaf parsley stems; 15 grams thyme sprigs; Baby red mustard greens; Mustard flowers; 130 grams Quick Veal Sauce; 10 grams Banyuls vinegar; 1 small bay leaf; 15 grams extra virgin olive oil; 0.5 gram caraway seeds; 80 grams large shallots, peeled and cut into thick slices; 14 grams extra virgin olive oil; 3 to 4 kilograms plus 480 grams milk, cold; 8 cipollini, peeled, cold; 50 grams 2-inch pieces peeled carrot; Minced chives; 25 grams Dijon mustard; 27 grams unsalted butter, cold; 10 black peppercorns; 2.5 grams chopped chives; 20 grams water; 10 grams kosher salt; 425 grams Granny Smith apples (about 2), cold; 40 grams granulated sugar; kosher salt; ¼ fresh bay leaf; extra virgin olive oil

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

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