Calf's liver à la
Bourguignonne
 

Bourguignonne means prepared or served in the way of Burgundy usually with a sauce made

with red wine and with onions and mushrooms.  In this recipe, the calf’s liver is cooked in

butter and then the Bourguignonne mixture (red wine sauce, onions and mushrooms) added

in the serving dish.  Shallots are used instead of onions.  They give a sweeter flavour.

Preparation Time             15  Mins

Cooking Time                 25  Mins

Elapsed Time                  40  Mins

Ingredients

For     2  portions

80 gms             Butter

170 gms           Calf's liver

6                    Mushrooms  - button

                      Pepper

                      Salt

6                    Shallots

10 cl                Stock  - strong

10 cl                Wine  - red

To serve

                      Mashed potato

Method

Fry the shallots in ⅓ of the butter until browned and then add the mushrooms.  Carry on

cooking for a further 5 minutes until the mushrooms are cooked.

Salt and pepper the liver.

In a separate pan heat the remaining butter over a high heat and add the calf’s liver.  Cook for

2 minutes on each side – according to taste.  Take out the liver and place in a hot serving dish.

Pour most of the fat from the pan and deglaze it with the wine and stock.  Reduce the liquid for

a few minutes and then add the shallots and mushrooms.  Carry on reducing the liquid until

there is barely any left.  It should be syrupy and concentrated. 

Put the onions and mushrooms round the liver and pour on the liquid. Serve with mashed potatoes.

Wine recommendations

Conventional

          Burgundy

Interesting

          Saint Joseph

Special

          Aloxe-Corton