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Liver Wrapped In Caul

Meat.World's picture
Ingredients
  Veal liver 4 Pound, membrane removed, chopped and pureed in a processor
  Bacon slices 5 , finely chopped
  Dried currants 2⁄3 Cup (10.67 tbs)
  Yolks 6 , the yolks separated from the whites, the whites stiffly beaten
  Dry bread crumbs 1⁄3 Cup (5.33 tbs)
  Ground allspice 1⁄2 Teaspoon
  Caul 1⁄4 Pound, soaked and drained
  Butter 3 Tablespoon
  Red wine sauce 1 Tablespoon
  Red wine 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon
  Flour 1 Tablespoon
  Onion 1 , finely chopped
  Meat stock 1⁄2 Cup (8 tbs)
  Grated nutmeg 1 Teaspoon
  Ground allspice 1 Teaspoon
  Sugar 1 Teaspoon
  Thin lemon slices 4 , halved
  Salt To Taste
  Pepper To Taste
Directions

Mix the liver with the bacon, currants, egg yolks and bread crumbs.
Season with the allspice, salt and pepper, then gently fold in the egg whites.
Spread out the caul, mound the liver mixture in the center and wrap the caul around it.
Melt the butter in a saucepan and put in the liver package, folds downward.
Cook over low heat for 15 minutes.
Then turn the package over and cook it until the juices run clear when a skewer is inserted deeply about 30 minutes.
For the sauce, melt the butter and add the flour and chopped onion.
When the onion is lightly browned, season the stock with a pinch each of nutmeg and allspice, salt, pepper and the sugar, if using.
Add the stock with the wine and lemon.
Simmer the sauce gently for 15 minutes, or until thickened slightly.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Preparation Time: 
45 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
8

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