Pépin likes calves’ liver medium-rare and this
is reflected in the cooking time in the recipe,
but you can adjust the cooking time to your taste.
the butter and oil until hot in one very large
(12-inch) or two smaller (8-inch) skillets.
the salt and pepper on both sides of the liver
steaks, and place them in the skillet(s) in
one layer with no overlap.
the steaks over high heat for about 1 1/2 minutes
on each side for medium-rare (adjust the cooking
time if your liver is thicker or thinner, or
if you like it cooked more or less).
the steaks to a plate, and cover them with an
overturned plate. (They can wait like this for
10 to 15 minutes, while you prepare the sauce.)
The Tarragon-Lemon Sauce:
the onion and scallions to the drippings in
the skillet(s). Sauté for about 20 seconds,
then add the lemon juice, and stir until all
the solidified juices have melted.
you are using two skillets, at this point, combine
their contents in one, and boil the mixture
for another 20 seconds, until most of the liquid
the water, the capers, and the tarragon, mix
well, and bring to a boil.
the liver steaks on individual plates, top with
the tarragon-lemon sauce, and serve immediately.
Courtesy of Jacques Pépin's Table, KQED Books
& Tapes, 1995 Brought -
brought to you by allfood.com