Jeni Wright, Eric Treuille, Le Cordon Bleu

Preparing Liver

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Chicken livers are sold whole; other livers are generally pre-sliced but can be ordered whole. When preparing a whole liver, divide the lobes and cut off any exposed ducts or connective tissue. Cut away any blood vessels, taking care not to damage the flesh. Calf’s liver is being prepared here.
  1. Peel off the opaque outer membrane with your fingers, holding the liver down to stop the flesh tearing.

  2. Cut the liver into slices about 5 mm thick with a chef’s knife, and cut away any internal ducts.