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Ingredients
- 1 lb Calf's liver cut 1/4" thk slices
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 c. Flour
- 1/4 c. Butter
- 1/4 c. Sweet white Bordeaux wine
- 2 Tbsp. Chicken broth
- 2 lb Seedless green grapes
Directions
- Salt and pepper liver. Dredge with flour. In large, heavy skillet, heat 2 Tbsp. butter. Add in liver, and cook for 2 min each side. Remove liver to heated dish and keep hot. Pour fat off skillet. Add in wine and chicken broth to skillet and cook over brisk flame, scraping the bottom of the skillet till the brown crust is dissolved. Bring to boil. Return liver to skillet. Cover. Simmer gently for 5 min.
- Meanwhile stem and wash grapes. In small skillet, heat remaining butter. Add in grapes to skillet and cook for 5 min, or possibly till grapes are golden. Remove grapes and arrange in center of heated serving dish. Surround grapes with slices of liver. Pour sauce from liver skillet over slices.
- Suggested Wine: A chilled white wine, either sweet or possibly dry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 4 servings | |
| Calories 281 | |
| Calories from Fat 105 | 37% |
| Total Fat 11.94g | 15% |
| Saturated Fat 7.41g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 389mg | 16% |
| Potassium 435mg | 12% |
| Total Carbs 45.49g | 12% |
| Dietary Fiber 2.2g | 7% |
| Sugars 33.73g | 22% |
| Protein 2.58g | 4% |
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