BAKED LIVER

How to prepare baked liver?

Preparation 10 minutes

Cooking: 20 minutes

Ingredients: 4 slices of liver (veal, lamb, or heifer), 4 slices of smoked breast bacon, 30 g of fluff, 4 shallots, 1/2 glass of dry white wine, 1 teaspoon of mustard, 1 tablespoon of flour, salt, pepper.

1- Heat 20 grams of butter in a pan and brown the bacon slices in this hot butter; let brown well; meanwhile, peel and chop the shallots; when the bacon slices are golden brown, drain them and keep them warm; brown the shallots in the same cooking butter; lightly sprinkle the four slices with taurine; brown them with the shallots; turn them halfway through cooking; season.

2- Mix the mustard in the white wine; drain the slices of the liver; arrange them on the hot serving platter; cover each slice of the liver with a slice of bacon; deglaze the pan with the white wine and mustard; add the rest of the butter; pour over the slices of liver and serve piping hot.

ORGANIZATION TIPS

Cook the rice in a large saucepan of salted boiling water; allow 100 grams more for the salad the next day. Meanwhile, prepare the vinaigrette that will season the cold cauliflower, then start cooking the bacon; you will only fry the liver slices when you are ready to serve them, as prolonged cooking will harden them and make them tasteless.