Calf's Liver With Irish Whisky And Tarragon
Published January 6, 1987
- Total Time
- 10 minutes
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Ingredients
4 slices calf's liver (about 1 ½ pounds)
Flour for dredging
2 tablespoons butter
1 clove garlic, minced
4 tablespoons Irish whisky
¾ to 1 cup chicken or veal stock, preferably homemade
2 tablespoons chopped fresh tarragon
¼ to ½ cup heavy cream
Coarse salt and freshly-ground pepper to taste
Nutritional analysis per serving (4 servings)
9 grams carbs; 609 milligrams cholesterol; 420 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 22 grams fat; 1 gram trans fat; 629 milligrams sodium; 36 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wipe the liver dry with paper towels and dredge lightly with flour, shaking off excess.
- Step 2
Melt the butter in a large frying pan and brown the liver pieces on both sides. Remove to a dish and keep warm.
- Step 3
Add the garlic, saute for a minute, then add the Irish whisky and bring to a boil. Add the stock and cook, stirring, until thickened.
- Step 4
Add the tarragon and heavy cream and season to taste with salt and pepper.
- Step 5
Return the liver to the pan and coat with the sauce. (Allow the liver to cook a little more if necessary, but beware of overcooking.)
Private Notes