- 1 lb. calf's liver, thinly sliced
- 6 tbsp butter
- 4 whole shallots, chopped
- ¾ cups dry white wine
- 1 tablespoon lemon juice
- 1 egg yolk
- 2 pinches salt
- 4 sprigs parsley
- 1 pinch nutmeg
Wash liver slices and blot with paper toweling. Melt butter in medium sized skillet. Peel, wash, and chop shallots. Add to butter in pan. Cook for one minute over high flame. Add the wine and the nutmeg, and continue to cook over high heat for 2 minutes more. Add the lemon juice and turn flame very low. Wash and chop parsley. In large skillet quickly sear the liver slices on both sides over high heat. Remove from pan and keep warm. Beat egg yolk and add to sauce with salt. Stir until slightly thickened. Place the liver slices on serving dish and cover with the sauce. Sprinkle with chopped parsley and serve immediately.
NOTES : Original recipe calls for "4 very thin slices of calf's liver;" does not mention weight.
Calf's Liver Paris. To import, drag image to your MacGourmet recipe box.