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Recipe for :

Calf's Liver In White Wine Sauce

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


500gr (16oz) calf's liver
4 tomatoes, peeled and sliced (under 230 gr.)
30gr (1oz) flour
60gr (2oz) butter
salt and white pepper
1 glass white wine
a little chopped parsley

  • Rinse the liver and cut it into long strips. Drain and dry it, then dip the strips in the flour.
  • Heat the butter in a wide saucepan or frying pan, add the floured strips of liver and sautée quickly in medium heat on both sides. This should take about 5 minutes altogether.
  • Slowly pour the white wine over the liver and, when it evaporates, add the fresh tomatoes, season, and cook gently for further 5 minutes.
  • Sprinkle with the parsley and serve.

Serves 4

Martin James