Calf's Liver With Irish Whisky And Tarragon

• 4 slices calf's liver (about 1 1/2 pounds)
• Flour for dredging
• 2 tablespoons butter
• 1 clove garlic, minced
• 4 tablespoons Irish whisky
• 3/4 to 1 cup chicken or veal stock, preferably homemade
• 2 tablespoons chopped fresh tarragon
• 1/4 to 1/2 cup heavy cream
• Coarse salt and freshly-ground pepper to taste

1. Wipe the liver dry with paper towels and dredge lightly with flour, shaking off excess.
2. Melt the butter in a large frying pan and brown the liver pieces on both sides.
3. Remove to a dish and keep warm.
4. Add the garlic, saute for a minute, then add the Irish whisky and bring to a boil.
5. Add the stock and cook, stirring, until thickened.
6. Add the tarragon and heavy cream and season to taste with salt and pepper.
7. Return the liver to the pan and coat with the sauce.
8. (Allow the liver to cook a little more if necessary, but beware of overcooking.)

s, flour, butter, clove garlic, irish whisky, chicken, tarragon, heavy cream, salt

Taken from cooking.nytimes.com/recipes/2834 (may not work)