Calves Liver With Bacon, Sauteed Onions, And Mustard Sauce

Recipe Ingredients

12 oz	340g	Bacon, slab or sliced - in 1" by 1/4" pieces
10 tablespoons	150ml	Unsalted butter - cold
6 tablespoons	90ml	Minced shallots
1/2 teaspoon	2.5ml	Salt
3/4 cup	177ml	Red wine vinegar
3/4 cup	177ml	Brown veal stock or chicken stock
1/4 cup	59ml	Stoneground mustard
6		Calf's liver - (8 oz ea) - trimmed of all sinew
		And cut into 1/2" slices
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Unsalted butter
		Sauteed Onions
6 tablespoons	90ml	Unsalted butter - (3/4 stick)
3 tablespoons	45ml	Onions - thinly sliced (small)
		Across width
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

Fry bacon until crisp. Drain on paper towels and reserve.

Melt 4 tablespoons butter in a medium skillet over moderate heat. Cook shallots with salt until soft and nearly golden, about 3 minutes. Add cooked bacon, stirring briefly to rewarm. Add vinegar, turn the heat to high and reduce by half. Add stock and reduce again by half. Break remaining butter into small pieces and whisk into sauce until smooth. Whisk in mustard and remove from heat.

For the sauteed onions: Melt butter in a large skillet over high heat. Reduce heat. Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes.

Preheat grill or a dry skillet. Season liver with salt and pepper. Grill or saute in melted butter over high heat, about 3 minutes per side.

Arrange liver over a bed of the sauteed onions on individual serving plates and spoon on sauce. Serve immediately.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A33 broadcast 11-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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