Foie De Veau Au Sauternes

Ingredients and Directions

2 medium onions [about 8 ounces total], ends cut flat, peeled, cut

in half lengthwise

1 3/4 sticks unsalted butter [7 ounces], cut into 14 pieces

2 small carrots [about 4 ounces total], peeled, cut to fit the feed

tube vertically

3 plum tomatoes [about 9 ounces total], quartered and seeded

3 1/2 pounds fresh spinach, washed, stems removed

1 cup veal stock, preferably homemade

1/2 cup Sauternes

Salt and freshly ground black pepper

6 slices calf's liver [about 5 ounces each], trimmed

Slice the onions thin, and saute in 2 tablespoons butter over low

heat until the onions begin to exude their liquid, about 5 minutes.

Cover and cook, stirring occasionally, until the onions are golden and

very soft, about 25 minutes more.

For flower−like carrot slices, make 5 evenly−spaced lengthwise cuts

on each carrot piece with a fruit and vegetable stripper; slice them

into very thin rounds. Reserve.

Coursely chop the tomatoes. Reserve.

Bring a large pot of water to the boil, add the spinach and cook for

2 minutes. Drain and rinse under cold running water until cool enough

to handle. Squeeze the spinach to remove all the liquid. Pulse the

spinach, in a food processor until finely chopped, about 6 times.

Add the onions and process until smooth, about 1 minute. Reserve.

To make the sauce, bring the stock, Sauternes and chopped tomatoes to

the boil in a medium skillet. Cook until reduced by one−third, about

9 minutes. Strain into a small saucepan, pressing on the tomatoes to

exude all their liquid: there should be about l/2 cup. Set the skillet

aside. Whisk 8 tablespoons of the butter, one piece at a time, into the

reduced liquid, over low heat. Season to taste and keep warm.

Add 2 tablespoons butter to the skillet used to reduce the sauce. Add

the spinach mixture and season to taste. Keep warm, stirring occasionally.

Season the liver with salt and pepper. Cook 3 slices in 2 tablespoons

butter over medium high heat until golden brown on the outside but still

pink on the inside, about 2 minutes on each side. Remove to a plate and

cover loosely with foil to keep warm. Cook the remaining liver, adding

more butter as necessary.

Meanwhile, blanch the carrot slices in boiling water until just tender,

about 2 minutes. Drain.

Fill a pastry bag fitted with a l/2−inch star tip with the spinach

mixture. Pipe some spinach around the inner rim of 6 individual serving

plates. Cut each piece of liver diagonally into 3/4 inch wide slices and

arrange spoke−fashion on each plate. Spoon an equal amount of the sauce

on each serving and garnish with the carrot slices.

Source: freecookingrecipes.net