Marinated Calf Liver
|Calf's liver slice||4|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tarragon vinegar||2 Tablespoon|
|Garlic||2 Clove (10 gm), smashed and chopped|
|Melted butter||2 Tablespoon|
|Olive oil||1 Teaspoon|
|Chopped fresh parsley||1 Tablespoon|
|Lemon juice||2 Drop (Few Drops Required)|
? Place calf liver in baking dish. Add wine, tarragon vinegar, bay leaf and garlic; season well. Marinate 1 hour in refrigerator.
? Heat butter and oil in large frying pan over medium heat. Drain liver, reserving marinade. Add liver and cook 2 minutes on each side; adjust time depending on thickness.
? Remove liver and keep warm. Add marinade to pan and cook 3 minutes over high heat. Add parsley and few drops lemon juice; correct seasoning. Mix well, pour over liver and serve.