| Ask your butcher to prepare the calf's liver as a roast. Wrap it in caul fat. In a shallow casserole, put in the peeled baby onions, pour water halfway up the onions, add the sugar and 1 3/4 oz of butter. Glaze until the water has evaporated, the onions should be slightly caramelized. Set aside and keep warm. Brown the calf's liver roast on all sides, in a casserole, in 1 3/4 oz of butter. Add the white wine, season with salt and pepper and add the bouquet garni. Cover and cook for 30 minutes, then remove the liver roast and keep warm. Reduce the wine by half, add the port, reduce again and mix the cream in. Slice the roast on a hot serving dish, surrounded with the baby onions and the sauce. | Ingredients
2 3/4 lbs calf's liver
Preparation Time 20 mn
Tip
Country: France (Limousin) Wine: Saint-amilion
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