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Calf's Liver /w Onions and White Wine




Source of Recipe


"A Treasury of Great Recipes" by Mary and Vincent Price


List of Ingredients




4 cups thinly sliced yellow onions
1 stick butter
1/4 teaspoon crumbled sage
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 pound calf's liver -- cut in thin strips
1 tablespoon minced Italian parsley
3 tablespoons beef stock
3 tablespoons dry white wine



Recipe



From a wonderful out-of-print book, "A Treasury of Great Recipes" by
Mary and Vincent Price. Yes, that Vincent Price. Besides being a great
actor, Price was an avid traveler and true gourmet. He got this recipe
in the 1950s from Venice's posh Royal Danieli hotel.

In a large skillet, saute the onions in butter with sage for 10 minutes,

or until onion is lightly browned and cooked.
Combine the flour, salt and pepper in a paper bag. Add the calf's liver
and shake the bag to coat the pieces. Add the liver to the onions and
butter, and cook over high heat for 5 minutes, stirring constantly.
Remove the mixture and place on a warm serving platter.
To the pan add the parsley, beef stock and dry white wine. Cook for 1
minute, stirring in all the brown glaze from the bottom of the pan. Pour

over the liver and onions and serve immediately.