Calf's Liver with Mustard Sauce

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                            FOOD FUNNY
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Here's one from Rosemary Zwick that illustrates the value of diplomacy:

Wanting to make a good impression on the pastor, a woman gave him a
homemade apple pie. When he got it home, he cut a piece and took a bite.
It was so horrible that he immediately spit it out and threw the rest
out the window. The next Sunday, the woman was first in line to greet
him and asked how he liked the pie. Thinking fast, he replied, "A pie
like that doesn't last around my house very long."

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                            TODAY'S RECIPE
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I know that calf's liver isn't everyone's favorite cut of meat, and I'm
convinced that this is due, at least in part, to the fact that most
people have never had properly cooked liver. Over cooking produces,
tough, dry, flavorless results, and if this is what you are used to when
eating liver, you probably won't recognize the dish produced by this recipe.

Calf's Liver with Mustard Sauce

4-6 1/2-inch (1 cm) slices of calf's liver, about 1-1 1/2 lbs (450-675 g)
Salt and freshly ground pepper to taste
All-purpose flour for dredging
3 Tbs (45 ml) butter or olive oil

For the sauce:
1 Tbs (15 ml) butter
1 Tbs (15 ml) chopped shallot or scallion (spring onion)
1/4 cup (60 ml) beef or chicken stock
1/4 cup (60 ml) dry white wine or vermouth
1 Tbs (15 ml) Dijon-style mustard
2 Tbs (30 ml) chopped fresh parsley

Season the liver with salt and pepper and dredge lightly with flour.
Heat the butter in a large, heavy skillet over high heat and saute the
liver for 1 minute on each side. The liver should be slightly springy to
the touch and slightly pink in the center. Remove the liver to a warm
platter and wipe out the skillet with paper towels. To make the sauce,
heat the butter in the skillet and saute the shallot for about 1 minute.
Whisk in the stock, wine, and mustard and bring to a boil, stirring
constantly. Stir in the parsley and spoon the sauce over the liver.
Serves 4 to 6.
Received on Thu May 13 21:23:55 2010