Calf liver with cream sauce

Calf liver with cream sauce method:

Ingredients for making calf liver with cream sauce:

Veal liver, clean, slice 180g; diced bacon 60g; diced onion 30g; mixed vanilla 3G; sherry (dry) 30ml; sliced mushroom 20g; tomato peeled and diced 15g; olive oil 10ml; sauce 20ml; thick Cream 100ml; salt to taste; black pepper to taste; rice and beans 1 bag; seasonal vegetables 1 bag; salad decoration 1 bag; bread 2 pieces; butter 2 pieces 0 G.

Procedure of making calf liver with cream juice:

1. Stir fry the bacon until crisp, remove the excess oil and set aside;

2. Heat half of the bacon in a pot, add onion, mushroom, vanilla and tomato, add seasoning when hot, stir fry slowly, then cook in sherry and concentrate half;

3. Pour in the sauce and concentrate in half. Add cream and set aside;

4. Season the liver with salt and pepper;

5. Stir fry the veal liver in olive oil until it is ripe and brown on both sides. Put it on the plate, pour high-quality cream juice (60ml), and arrange the decoration and ingredients on the plate.

Calf liver with cream sauce

Calf liver with cream sauce is made of sliced calf liver, diced bacon, diced onion, mixed vanilla, sherry (dry), sliced mushroom, peeled and diced tomato, olive oil, sauce, thick cream, salt, black pepper, rice and beans, seasonal vegetables, salad decoration, bread and butter

Introduction to menu

[ingredients] calf liver, pure, 180g in slices; diced bacon, 60g; diced onion, 30g; mixed vanilla, 3G; sherry (dry), 30ml; sliced mushroom, 20g; tomato peeled and diced, 15g; olive oil, 10ml; sauce, 20ml; cream, 100ml; salt, black pepper, 1g; rice and beans, 1g; seasonal vegetables Buns; 1 salad decoration; 2 bread; 20 grams of butter.

Production method

1. Stir fry the bacon until crisp, remove the excess oil and set aside;

2. Heat half of the bacon in a pot, add onion, mushroom, vanilla and tomato, add seasoning when hot, stir fry slowly, then cook in sherry and concentrate half;

3. Pour in the sauce and concentrate in half. Add cream and set aside;

4. Season the liver with salt and pepper;

5. Stir fry the veal liver in olive oil until it is ripe and brown on both sides. Put it on the plate, pour high-quality cream juice (60ml), and arrange the decoration and ingredients on the plate.

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