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CALVES LIVER Recipe

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This recipe for CALVES LIVER, by , is from A Treasury of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. dry hot mustard
1 tsp. Dijon mustard
freshly ground white pepper flour for dredging
3 tbsp. unsalted sweet butter
1 cup brown stock
1- 2 tbsp. capers
4 tbsp. unsalted butter
6 slices calves liver
salt
2 tbsp. minced shallots
1/2 cup dry white wine
1/2 cup heavy cream
3 tbsp. parsley

Directions:
Directions:

Dissolve dry mustard in 1 tbsp. water. Let stand 10 minutes. In a small bowl combine softened butter, Dijon mustard and dry mustard. Blend and reserve. Season liver with salt and pepper and dredge lightly in flour. Heat 3 tablespoons butter and saute liver. Remove from pan. Add shallots and wine. Cook until reduced. Add rest of ingredients except capers. Add capers last.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
25 min

 

 

 

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