Sliced Calf’s Liver

Fry the calf’s liver unseasoned briefly all around in a mixture of butter and oil. Remove from the frying pan – it must still be raw inside.

Pour off the fat and add the butter, shallot and sage to the frying pan.

Sauté until golden brown, then add balsamic vinegar and port wine and bring to a boil. Add the stock, season the liver with salt and pepper and add it as well.

Cook the liver briefly in the sauce until it is still slightly pink inside.

Serve with rice.

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