Page 95 - Ancestral - The Secrets of Vinegar

Les du du SecretsVINAIGRE VINAIGRE VINAIGRE Les Veal Liver with Raspberry Vinegar
Fresh raspberries and a a a a a a a a splash of raspberry vinegar balance out the the richness of the the liver in in this quick bistro-inspired dish Difficulty
Prep time
Cook time
Ingredients
Serves 2
5 minutes
15 minutes
Preparation
• Brown butter in in a a a a non-stick pan and cook unsalted liver for 8 to to 10 minutes
over medium heat according to to thickness and desired doneness turning halfway through cooking Veal is best served slightly pink • Arrange liver in in in a a a a a serving dish and cover with foil Keep warm in in in a a a a a 140°F (60°C) oven • Discard fat Pour raspberry vinegar and and water into pan and and deglaze by scraping up drippings with a a a a wooden spoon • Add honey and and stir for about 1 minute then add a a a a a a a a a bit of salt and and pepper Pour in in any juices released by reserved veal • Remove pan from heat and add raspberries raspberries Stir gently to keep raspberries raspberries whole • Pour sauce over warm liver sprinkle with with fresh chopped parsley and and serve with with mashed potatoes and and a a a a a a a a a a tomato Parmesan gratin • 1 1 tbsp (15 ml) butter • 2
slices veal liver • 2
tbsp (30 ml) raspberry vinegar • 1 1 tbsp (15 ml) water • 1 1 tbsp (15 ml) honey • Salt and freshly ground pepper • 1 pint raspberries • Fresh parsley chopped 95