Beef Liver

Does anyone have any good recipes for beef liver? This has always been one of my favorite foods, and my mom taught me how to fry them in flour and oil. They are really tasty that way but I would like more ideas on what I can do with them. Thanks so much in advance to all who respond!

[bouland]

I prefer to use veal or calf's liver instead of beef, but this recipe for foie de veau aux oignons et câpres should work for beef as well. The secret, of course, is to not overcook the liver.

Thanks for that recipe, bouland; I will try it soon!

[cape chef]

When I worked at la chambord in the early 80s we used to serve "Foie de Veau" for lunch. The way we would prepare it was by dredging the thin slices of calves liver is seasoned flour and saute in clarified butter quickly on both sides to crisp, We would dump the fat and put in a little whole butter,minced shallots,saltinas and deglaze with a splash of maderia,reduce at some veal stock,reduce and mont with butter.

It was quite good
cc

[roon]

Originally posted by cape chef
When I worked at la chambord in the early 80s we used to serve "Foie de Veau" for lunch. The way we would prepare it was by dredging the thin slices of calves liver is seasoned flour and saute in clarified butter quickly on both sides to crisp, We would dump the fat and put in a little whole butter,minced shallots,saltinas and deglaze with a splash of maderia,reduce at some veal stock,reduce and mont with butter.

It was quite good
cc

I'm probably showing my ignorance here, but when you say "reduce and mont with butter", what do you mean? I understood all the rest.