Liver On Crisp Potato Pancake
|Russet potatoes||1 Pound|
|All purpose flour||1 Tablespoon|
|Calf liver||1⁄2 Pound, cut into 6 inch strips|
|Dijon mustard||2 Teaspoon|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
In a wide frying pan with a nonstick finish, cook bacon over medium-low heat until crisp; remove from pan, drain, crumble, and set aside.
Pour off and reserve drippings.
Peel potatoes and coarsely shred into a bowl of cold water; stir gently, then drain well.
Mix flour into drained potatoes.
In the same pan over medium heat, melt 1 tablespoon of the butter.
Add potatoes and pat into an even layer.
Cover and cook for 5 minutes.
Uncover and cook, pressing to compact into a solid layer, until well browned on bottom.
Slide potato cake onto a rimless baking sheet.
Melt 1 more tablespoon butter in pan; invert cake back into pan.
Cook until browned on bottom, then slide onto a warm serving plate and keep hot.
Add 1 teaspoon of the reserved drippings to pan.
Add half the liver and cook, turning as needed, until browned but still pink in center when slashed (about 1 minute).
Remove from pan and place on a plate.
Repeat with remaining liver; set liver aside.
Add 2 more tablespoons drippings, remaining 2 tablespoons butter, mustard, and cream to pan.
Increase heat to high; cook and stir until sauce forms large, shiny bubbles.
Stir any liver juices collected on plate into sauce; boil until thickened.
Add liver and parsley; stir just until heated through.
Spoon liver mixture over pancake; top with bacon and garnish with lemon wedges.
Season to taste with salt and pepper.