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Ingredients
- 4 Tbsp. Butter
- 2 c. Thinly sliced onions
- 1 lb Veal liver, cut into 4 (4-oz) pcs Salt Freshly grnd black pepper
- 1 c. Flour
- 1 x Recipe Potato Gratin, (see recipe)
- 1 quart Heavy cream
- 6 x Egg yolks Salt White pepper
- 3 lb Idaho potatoes, peeled and thinly sliced, (vertically)
- 1 lb Gruyere cheese, grated
Directions
- In a saute/fry pan, over medium heat, heat 2 Tbsp. of butter. Add in the onions. Season with salt and pepper. Saute/fry till wilted, about 2 min.
- Season both sides of the liver with salt and pepper. Season the flour with salt and pepper. Dredge the liver in the flour, coating completely and shaking off the excess. In a large skillet, over medium heat, heat remaining 2 Tbsp. of the butter. When the butter is warm, add in the liver. Cook for 1 minute on each side, remove from the pan and set aside.
- To serve, place a serving of the gratin in the center of each plate. Lay a piece of the liver next to the gratin. Spoon the onions over the liver.
- Garnish with parsley.
- Yield: 4 servings
- POTATO GRATIN:Preheat the oven to 400 degrees F.
- In a mixing bowl, whisk the cream and yolks together. Whisk well. Season with salt and pepper. Butter a square baking dish. Lay a layer of the potatoes over the bottom of the pan. Season the layer with salt and pepper.
- Sprinkle with an eighth of the cheese. Ladle 1 c. of the cream mix over the cheese. Lay another layer of the potatoes over the cream mix.
- Using your hands, firmly press the layers together. Repeat the above process with the remaining ingredients. Place a piece of parchment paper over the potatoes and cover with foil. Place in the oven and cook for 30 min. Remove the foil and continue to cook for 15 min. Remove from the oven and cold completely. Reheat and slice into individual servings.
- Yield: 6 to 8 servings
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