A lovely dish with calves liver



Dust in

Seasoned flour

2 4-oz slices liver.

Cut the pieces of liver in half and saute in

3 T olive oil.
Deglaze with
4 oz agrodolce sauce,
add
2 oz julienned roasted peppers
and finish with
2 T butter.
Meanwhile, saute
3 oz day veg
and reheat
3 oz roasted potatoes.
Fan out the liver on the plate and pour the sauce and peppers over it. Plate the vegetables and potatoes as well.




Agrodolce base for liver

3 c lemon juice
2 ¼ c water
2 ¼ c sugar
4 c veal demiglace

Boil the lemon juice, water and sugar together until reduced by about 1/3. The mixture should have a thin but syrupy consistency. Add the veal demiglace and whisk together. Cool.
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Cincinnati Dining