France − Foie de Veau au Sauternes
Ingredients
- 2 each onions [about 8 ounces total], ends cut flat, peeled, cut
- 0 stick unsalted butter [7 ounces], cut into 14 pieces
- 2 each carrots [about 4 ounces total], peeled, cut to fit the feed
- 3 each plum tomatoes [about 9 ounces total], quartered and seeded
- 0 lb fresh spinach, washed, stems removed
- 1 cup veal stock, preferably homemade
- 0.5 cup Sauternes
Instructions
- 1
Salt and freshly ground black pepper 6 slices calf's liver [about 5 ounces each], trimmed Slice the onions thin, and saute in 2 tablespoons butter over low heat until the onions begin to exude their liquid, about 5 minutes.
- 2
Cover and cook, stirring occasionally, until the onions are golden and very soft, about 25 minutes more.
- 3
For flower-like carrot slices, make 5 evenly-spaced lengthwise cuts on each carrot piece with a fruit and vegetable stripper; slice them into very thin rounds.
- 4
Coursely chop the tomatoes.
- 5
Bring a large pot of water to the boil, add the spinach and cook for 2 minutes.
- 6
Drain and rinse under cold running water until cool enough to handle.
- 7
Squeeze the spinach to remove all the liquid.
- 8
Pulse the spinach, in a food processor until finely chopped, about 6 times.
- 9
Add the onions and process until smooth, about 1 minute.
- 10
To make the sauce, bring the stock, Sauternes and chopped tomatoes to the boil in a medium skillet.
- 11
Cook until reduced by one-third, about 9 minutes.
- 12
Strain into a small saucepan, pressing on the tomatoes to exude all their liquid: there should be about l/2 cup.
- 13
Set the skillet aside.
- 14
Whisk 8 tablespoons of the butter, one piece at a time, into the reduced liquid, over low heat.
- 15
Season to taste and keep warm.
- 16
Add 2 tablespoons butter to the skillet used to reduce the sauce.
- 17
Add the spinach mixture and season to taste.
- 18
Keep warm, stirring occasionally.
- 19
Season the liver with salt and pepper.
- 20
Cook 3 slices in 2 tablespoons butter over medium high heat until golden brown on the outside but still pink on the inside, about 2 minutes on each side.
- 21
Remove to a plate and cover loosely with foil to keep warm.
- 22
Cook the remaining liver, adding more butter as necessary.
- 23
Meanwhile, blanch the carrot slices in boiling water until just tender, about 2 minutes.