Acid Liver

For sour liver, place calf’s liver in milk for 1/2 hour so that it is just covered. Pat dry, remove skins and cut into fine strips.

In a frying pan, sauté the shallots in one half of the clarified butter until translucent, add the liver and brown on all sides, turning constantly, no more than 4 minutes.

Caution: The liver pieces should remain pink inside. If you fry them too long, they will become hard.

Place the liver and shallots on a preheated baking sheet in the oven until warm. Heat the rest of the clarified butter in the roasting pan with the roast stock, add the flour and brown, stirring throughout. Extinguish with the warmed beef broth. Add the wine, stirring constantly, bring to a boil and simmer gently for 5 minutes.

Season with salt, pepper, 1 pinch of sugar and the sour cream. Add the liver with the shallots and the sour cream and heat gently for another 2 minutes.

When serving, sprinkle with finely chopped parsley as desired.

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