I have a serious liver craving. I don’t know why, but it sprouted about a month ago and since then I’ve cooked calfs liver twice (tonight included). It’s just one of the if not the nicest meats on the planet, if you haven’t tried it (which I very much doubt) go ahead, but it is imperative that it be cooked fast and not overcooked. Okay enough blabbing, I made Liver with Mustard and Breadcrumbs.
To do this, I sauteed the liver in some butter and oil for a minute a side, just to brown it and stiffen it slightly. Remove it to a side dish and whisk up some mustard and then whisk in the cooking juices to form a mayonnaise like cream. I had to melt some more butter in the frying pan because I had barely any juices, the liver soaked it right up. Then dip the liver in the mustard and place them in some breadcrumbs. Holy s**t the onions! I had put some onions on to braise and… well I was going to make Cream Onions, but at this moment I reread the recipe and you need to make a bechamel sauce with cream and a whole lot of process, I guess we’re just going to be having braised onions.
Okay, now I shake off the breadcrumbs, place them in a griddling pan and baste with butter. Place under the gril for 2m30. Turn, baste with more butter, and return for another 2m30 – 3min . Take out and yippee! This was cool. To be honest I would have prefered just sauteed liver with mustard, but I see that for a dinner party you may want something more process heavy.
That is it. Do you like liver? If so, what is your favorite way of preparing it? Mine is just sautéed in a lot of butter. Okay, have a good one! Bye!