Saute Of Calf'S Liver With Whiskey Tarragon Sauce

• 2 c. beef stock (preferably homemade)
• 1/4 c. all-purpose flour
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• 4 1/4 lb. calf's liver slices
• 3 Tbsp. unsalted butter
• 1/4 c. Irish whiskey
• 1 garlic clove, minced
• 1 1/2 Tbsp. minced fresh tarragon
• 1/4 c. heavy cream

1. Bring the stock to a boil in a small saucepan and boil it over high heat until it is reduced to 1 cup.
2. Combine the flour, salt and pepper in a shallow dish and dip the liver in the seasoned flour, coating it well.
3. Heat the butter over moderately high heat in a large skillet and in it, saute the liver for about 2 minutes on each side for medium-rare, or until cooked to the desired degree of doneness.
4. Transfer the meat to a heated platter.
5. Add the whiskey to the skillet and heat it.
6. Ignite the whiskey carefully with a match, tipping the skillet away from you and when the flames subside, add the reduced stock, garlic and tarragon. Boil the mixture for 1 minute, or until reduced slightly and stir in the cream.
7. Spoon the sauce over the liver.
8. Yield:
9. 4 servings.

beef stock, allpurpose, salt, black pepper, unsalted butter, irish whiskey, garlic, tarragon, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=171995 (may not work)