1 - I may have overcooked the liver. I'm annoyed with our butcher because the liver was all cut up. This means that I wasn't able to have two thick slices but many thinner slices. It wasn't tough at all. And it may be that I'm pickier than I was as a child, when I really liked liver and onions the way my mom made it. The sauce was really good and it smelled amazing, but the texture wasn't great. I think, for liver, it was a successful first try, but for my enjoyment, I may not explore this recipe again. I'll leave it because if I have to make liver like this for some reason, I'll have this to play with.
2 servings
2 thick slices ? pork liver
2 Tbsps. Dijon mustard
1/4 cup flour
1 Tbsp bacon fat or 1 Tbsp bacon, finely diced
Salt and pepper
1 grosse échalotte finement émincé
1 gousse d'ail finement émincé
2 à 3 belles branches de persil ciselé
1/2 cup water
1 to 2 Tbsps beef or veal broth
1 petite feuille de laurier
1clou de girofle
si nécessaire, il faut goûter, un peu de pâte de tomate, environ 1 c à s
- Brush a good layer of mustard on each side of the pieces of liver. Sprinkle each side with salt and pepper. Dredge in the flour and shake off any excess.
- Heat the bacon fat in a large saucepan with a lid. Put in the liver pieces and brown each side. Once browned, set aside in a plate.
- Add oil to the pan if it's too dry and slowly fry the onion, parsley and garlic just until soft, well before it starts to brown.
- Add the water and the broth and scrape up any browned bits on the bottom of the pan. Put the liver slices back in the pan.
- Nestle in the bay leaf and the clove and cook 30-40 minutes. Make sure it's at a very low heat to avoid burning the sauce.
- Check the sauce of seasoning and serve.
- accompagnement proposé : pommes de terre rôties à l'ancienne , légumes verts aux choix ! bon appétit.
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