Page 83 - The Secrets Of Vinegar
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                          Les Secrets du Les du
            Veal Liver with Sherry Vinegar
Rich, sweet veal liver really stands out under a blanket of deliciously uncomplicated sherry vinegar sauce.
    Prep time
   10 minutes
   Cook time
  15 minutes
Serves 4
• 1 packet store-bought demi-glace sauce mix • 1 lb (450 g) veal liver, sliced
• 2 tbsp (30 ml) butter
• 2 tbsp (30 ml) olive oil
• 4 tbsp (60 ml) sherry vinegar
• 2 tbsp (30 g) parsley, finely chopped • Salt and pepper
• Prepare demi-glace according to package directions and set aside.
• In a non-stick pan, cook liver in oil and butter. Remove from pan and keep warm.
• Deglaze pan with vinegar and reduce by half. Add parsley, salt, and pepper. Add demi-glace and veal to pan; cook for 1 or 2 minutes. Serve immediately.
  Veal liver is an excellent source of vitamin A, vitamin B12, and iron. Combine vinegar and veal for a meal that’s not only healthy, but delicious, too!

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