Liver venetian-style with polenta quenelles

341 Views
 
MASTERY Level
35 min
342 Views
 
MASTERY Level
4 People
35 min
INGREDIENTS for 4 people
  • 1 lb veal liver
  • 3 oz extra virgin olive oil
  • 3 ½ oz butter
  • 1 lb onion
  • meat broth to taste
  • white wine to taste
  • 4 oz meat sauce
  • 1 ¾ oz all-purpose flour
  • parsley to taste
  • ⅜ oz salt
  • ⅛ oz black pepper
  • 4 cups water
  • ½ lb cornmeal
Preparation

Soften the onion julienne in oil and butter in a saucepan.

 

Season with salt and black pepper.

 

Flour the liver which you have previously cut into strips and add to the onions. Mix quickly. Add some white wine, evaporate.

 

Add gravy, parsley and salt, at the end.

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