CALF’S LIVER LES HALLES STYLE

SERVES 6

10 MINUTES PREPARATION TIME

10 MINUTES COOKING TIME

6 thick slices of calf’s liver (about 750 g/1 lb 10 oz)

35 g (1¼ oz/¼ cup) plain (all-purpose) flour

Salt and pepper

150 g (5½ oz) butter, chopped

4 French shallots, thinly sliced

2 tablespoons raspberry vinegar

THE LIVER

Since calf’s liver is best eaten pink, it’s good to get slices that are thick, rather than wide. Flour and season the liver slices.

COOKING

In a large heavy-based frying pan, preferably made of cast iron (it’s better), melt the butter over a medium heat until it becomes foamy. Add the shallots and cook, stirring occasionally, for 3 minutes, or until softened.

Add the liver to the pan and cook for 2–3 minutes on each side, or until browned but still pink in the centre.

Deglaze the pan with the vinegar just before serving.

SERVE WITH

A good potato purée sauced with the shallot sauce.