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Recipe : ***** Milk-Fed Calf'S Liver With Truffled Macaroni, Cress And Cauliflower Gratin

Milk-Fed Calf'S Liver With Truffled Macaroni, Cress And Cauliflower Gratin
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    45 min
  • Difficulty
    Very easy
  • Pause
    12 h
  • Ready in
    13 h 05
  • Price
    High budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Meat recipes
Tags:
cauliflower, gratin, liver

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 onion
  • 1 carrot
  • 1 leek, white part only
  • 1 clove of garlic, unpeeled
  • juice of half a lemon
  • 1 kg calf's liver, in one piece
  • 150 g ham fat
  • 100 g veal fat
  • 50 ml port (optional)

  • Recipe preparation steps

  • 1
    The day before Cut the ham fat into strips 15 cm (6") long by 1/2 cm (1/4") wide. Place in the freezer.
  • 2
    The day of serving, Remove the strips of fat from the freezer and lard the calf's liver with the fat (this could be done by your butcher.) Season with salt and pepper.
  • 3
    Preheat the oven to 180°C. Coarsely chop the veal fat and spread in the bottom of a Dutch oven. Place the calf's liver on top and place in the oven. Peel and finely chop the onion, carrot and leek. After the liver has cooked for 10 minutes, add the chopped vegetables and unpeeled garlic clove to the pot and mix gently. Continue to cook the calf's liver for 25 minutes if you like it pink, or 35 minutes if you prefer it more well-done. When the liver is cooked, remove it from the Dutch oven and place it between two plates to keep it warm. Place the Dutch oven over high heat, add the lemon juice, 50 ml (3 tablespoons) water and the port, if using. Combine and boil for 1 minute; check the seasoning; set aside.
  • 4
    To serve, place the liver on a platter, with the sauce on the side. Carve like a roast. Accompany with the macaroni and cauliflower gratin.
  • Ready !