Calves Liver

Recipe Ingredients

1 lb	454g / 16oz	Calves liver - cleaned
1 cup	237ml	Milk
1/2 cup	31g / 1.1oz	Flour - seasoned with
1 tablespoon	15ml	Bayou Blast - { Emeril's Creole Seasoning} - see * Note
1 tablespoon	15ml	Oil
2 tablespoons	30ml	Butter
4 tablespoons	60ml	Sliced shallots, cut into rings
1		Pear - sliced
2 tablespoons	30ml	Balsamic vinegar
1 cup	237ml	Veal stock
		Polenta, for serving - optional

Recipe Instructions

* Note: See the "Bayou Blast - { Emeril's Creole Seasoning}" recipe which is included in this collection.

In a shallow bowl soak liver in milk to cover for at least 2 hours; remove, discard milk and pat dry.

Dredge liver in seasoned flour, shaking off excess. Heat oil in a saute pan, add liver and sear first side until well-browned, about 3 minutes. Turn and sear second side 30 seconds for medium-rare; cook a little longer for medium. Remove to a plate and keep warm. To pan add 1 tablespoon of butter. Add shallots and pear; toss and cook 2 minutes. Add vinegar and cook for 1 minute. Add stock, bring to a boil and begin to reduce. Return liver to pan, taste sauce for seasoning and add remaining butter. Serve liver and sauce with polenta, if desired.

This recipe yields 2 to 3 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-102 broadcast 10-31-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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