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May 1999 Issue
Petroselinum Sativum -- Parsley
by Rossana S. Tarantini
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Parsleyed Calf's Liver
Calf's liver has an especially delicate flavour and lends itself well to this dish. For a change of pace, try lamb's liver or pork liver.
  • 2 tbsp flour
  • salt
  • fresh ground black pepper
  • 4 large thin slices calf's liver, about 100g (4oz) each
  • 25gr (1oz) butter
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 medium shallot, diced
  • 1 - 2 tbsp white wine vinegar
  • 4 tbsp dry white wine
  • 2 tbsp chopped fresh parsley
Spread the flour out on a large flat plate and season with salt and pepper. Dip the liver slices in the seasoned flour to coat thoroughly.

Heat the butter and oil in a frying pan and add two of the liver slices. Fry over moderate heat two minutes on each side so that the liver is still slightly pink inside. Transfer the slices to a heated plate and repeat the process with the remaining liver slices. Remove to plate.

Add the garlic and shallot to the pan and cook over low heat, stirring often and adding a little more butter as necessary for about 1 1/2 minutes. Add the vinegar and wine and stir in the pan for 1 - 2 minutes more. Stir in the parsley and pour the mixture over the liver. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: Approx 20 minutes
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