Saute Of Calf'S Liver With Whiskey Tarragon Sauce - cooking recipe

Ingredients

2 c. beef stock (preferably homemade)
1/4 c. all-purpose flour
1/8 tsp. salt
1/8 tsp. black pepper
4 1/4 lb. calf's liver slices
3 Tbsp. unsalted butter
1/4 c. Irish whiskey
1 garlic clove, minced
1 1/2 Tbsp. minced fresh tarragon
1/4 c. heavy cream

Preparation

Bring the stock to a boil in a small saucepan and boil it over high heat until it is reduced to 1 cup.
Combine the flour, salt and pepper in a shallow dish and dip the liver in the seasoned flour, coating it well.
Heat the butter over moderately high heat in a large skillet and in it, saute the liver for about 2 minutes on each side for medium-rare, or until cooked to the desired degree of doneness.
Transfer the meat to a heated platter.
Add the whiskey to the skillet and heat it.
Ignite the whiskey carefully with a match, tipping the skillet away from you and when the flames subside, add the reduced stock, garlic and tarragon. Boil the mixture for 1 minute, or until reduced slightly and stir in the cream.
Spoon the sauce over the liver.
Yield:
4 servings.