Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Calf's liver - cut 1/4" thk slices

  2. 1/2 teaspoon 2 1/2ml Salt

  3. 1/4 teaspoon 1 1/3ml Pepper

  4. 1/4 cup 15g / 1/2oz Flour

  5. 1/4 cup 49g / 1.7oz Butter

  6. 1/4 cup 59ml Sweet white Bordeaux wine

  7. 2 tablespoons 30ml Chicken broth

  8. 2 lbs 908g / 32oz Seedless green grapes

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Salt and pepper liver. Dredge with flour. In large, heavy skillet, heat 2 tablespoons butter. Add liver, and cook for 2 minutes each side. Remove liver to heated dish and keep warm. Pour fat off skillet. Add wine and chicken broth to skillet and cook over brisk flame, scraping the bottom of the skillet until the brown crust is dissolved. Bring to boil. Return liver to skillet. Cover. Simmer gently for 5 minutes. Meanwhile stem and wash grapes. In small skillet, heat remaining butter. Add grapes to skillet and cook for 5 minutes, or until grapes are golden brown. Remove grapes and arrange in center of heated serving dish. Surround grapes with slices of liver. Pour sauce from liver skillet over slices.


Send feedback