Calf's Liver in Mustard Sauce

By corlear

Foie de Veau à la Mourarde
Restaurant Nandron—Lyon

Ingredients

• 1/2 lb calf's liver, cut into 1/4-inch slices
• salt
• pepper
• 2 tbsp clarified butter
• 2/3 cup dry white wine
• 2/3 cup crème fraîche
• 1 tablespoon Dijon-style mustard

Details

Servings 2

Preparation

Step 1

Sprinkle ½ pound calf’s liver, cut into ¼-inch slices, with salt and pepper. In a large skillet sauté the liver in 2 tablespoons clarified butter over moderately high heat for 2 minutes on each side. Transfer the liver with a slotted spatula to a heated platter and keep it warm.

Add 2/3 cup dry white wine to the pan and deglaze the pan, scraping up the brown bits clinging to the bottom and sides. Stir in 2/3 cup crème fraîche and simmer the mixture, stirring, until it is well reduced and thickened.

Remove the pan from the heat and stir in 1 tablespoon Dijon-style mustard and salt and pepper to taste. Strain the sauce over the liver and serve the liver with la crique.