Sauteed Calfs Liver

• 4 slices or about 1 pound top-quality calf's liver sliced 1/2 inch thick
• Salt and freshly ground pepper
• 1/2 cup or so flour in a plate
• 3 tablespoons clarified butter, or butter and light olive oil or peanut oil
• A heavy 10-inch frying pan, no-stick recommended

1. Sauteing:
2. The moment before sauteing, season the liver on both sides with a sprinkling of salt and pepper, and dredge in the flour, shaking off excess.
3. Set the frying pan over high heat and film with 1/16 inch of clarified butter or butter and oil.
4. When very hot, lay in the liver and saute 1 minute on each side.
5. When is it done?
6. :
7. It should be barely springy when pressed with your finger, and a deep pinky red when you cut into a piece.
8. Serve as is, or try one of the suggestions that follow.
9. VARIATIONS
10. Calf's Liver and Bacon:
11. Cook 2 slices of bacon per person and keep warm on a plate lined with paper towels.
12. Pout the bacon fat into a small bowl, wipe the pan clean, and spoon in clear bacon fat.
13. Use that rather than butter for sauteeing, to give the liver a special flavor.
14. Serve the bacon with the liver.
15. Sauteed Calf's Liver with Wine and Mustard Sauce:
16. For 4 Servings
17. 1 tablespoon Dijon-typ prepared mustard
18. 1/4 cup beef or chicken stock
19. 1/4 cup dry white French Vermouth
20. Ingredients for Sauteed Calf's Liver:
21. 1 tablespoon butter
22. 1 tablespoon minced shallot or scallion
23. 2 tablespoons minced fresh parsley
24. Whisk the mustard, stock, and vermouth in a small bowl.
25. Saute the liver and remove to hot plates or a hot platter.
26. Wipe out the pan with a paper towel, add the tablespoon of butter, and saute the shallot or scalion in the pan for a moment; blend in the mustard mixture and simmer a moment or two, until the sauce has thickened lightly.
27. Swirl in the parsely, spoon the sauce over the liver, and serve.

salt, flour, clarified butter, pan

Taken from www.cookstr.com/recipes/sauteed-calfrsquos-liver (may not work)