Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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To prepare calf’s liver, it is necessary to first peel off and discard the outer membrane, the thin, transparent film that covers the liver. The membrane should be removed only from the portion of the liver that is going to be cooked, since it acts as a seal that prevents the liver from oxidizing when stored; any remaining liver will oxidize quickly if peeled. When cutting the liver into individual slices, it should be cut very thin, on the bias.
Large pieces of liver may be roasted or grilled while tender, sliced calf’s liver can be grilled or sautéed.