Calf's Liver with the Flavours of Normandy
4 slices of calf's liver, 180 g (6 oz.) each
750 ml (3 c.) cider vinegar
300 ml (1 ¼ c.) cider
100 ml (6 ½ Tbsp.) meat jus
40 ml (3 Tbsp.) Calvados
3 Tbsp. crème fraîche
1/2 tsp. Sherry vinegar
1/2 tsp. balsamic vinegar
70 g (5 Tbsp.) butter
Salt and pepper
Peel and core the apples. Cut 4 of them into small pieces and place in a pan with a little water. Simmer gently until reduced to a purée, then put through a food mill and add the balsamic and sherry vinegars.
Cut one apple into small dice and cook in a skillet in butter until lightly browned.
Cut the remaining apple into even batonnet [lien au lexique] shapes 3 cm long.
Stud the slices of calf's liver with the apple batonnets, sticking them in securely.
Season with salt and pepper and flour lightly.
Heat the oil in a skillet and add a knob of butter; place the slices of liver in the pan and cut for about 3 minutes on each side until lightly brown but still pink inside.
Set the liver aside on a rack, remove most of the fat from the pan, add the Calvados and flambé; add the cider vinegar and the cider and reduce to three-quarters then add the cream and the meat jus. The sauce is ready once it coats the back of a spoon.
Add the diced apple and slices of calf's liver to the pan.
Arrange small scoops of the apple compote attractively on each plate. Place a slice of calf's liver on each plate and spoon the sauce over top. Serve immediately. Serves 4.