Pawaru-Grahmata

№ 82II. nodaļa

Teļu aknis ar sardeļu sulas

Breaded calf's liver in anchovy and lemon sauce

  • Serves 4
  • about 1 hour, including 30 minutes' soaking
  • Melnraksts · vēl nav izmēģināts

1796Tellu aknis ar sardellu sullas.

Modernizētslpp. 123 · PDF 137
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

7 soļi
  1. Soak the liver slices in cold water for 20–30 minutes, changing the water once, to draw out the blood. Drain in a colander and pat dry with a clean cloth.
  2. Mash the anchovies with the soft butter to a smooth paste, with a fork or in a mortar.
  3. Turn each slice in the breadcrumbs, pressing them on.
  4. Heat the 50 g butter in a wide frying pan until it foams. Fry the slices over medium heat for 1½–2 minutes on each side, until evenly brown. Lift them out onto a warm plate.
  5. Pour the stock into the pan and add the lemon slices, zest, pepper and anchovy butter. Simmer for 3–4 minutes, scraping up the brown bits, until the anchovies have melted into the sauce.
  6. Mix the flour with 2 tbsp cold water, stir it in and simmer for 1–2 minutes until lightly thickened.
  7. Put the liver back into the sauce for a minute to heat through, then serve in a warm dish with the sauce. Don't add salt; the anchovies are salty enough.

Notes

What the book says vs. what we added

the method is the book's: liver sliced, soaked to draw out the blood, drained and dried, turned in breadcrumbs, fried brown on both sides in butter, then boiled with a little meat gravy, lemon slices and peel, pepper and anchovies mashed with butter, and the sauce thickened with flour at the end. The book boils the liver in the sauce "until all is well done"; we fry it and only warm it in the sauce, so it stays tender. The amounts and times are ours.

Anchovies

the book's sardeles are salted anchovies. It says to clean them thoroughly of bones and mash them with butter "like thin porridge", or the sauce won't cook smooth. If you have no anchovies, the book allows salt herring: use 1 fillet, soaked and finely mashed.

Safety

official advice (for example the UK Food Standards Agency) is to cook liver until there is no pink left, about 70 °C in the centre. Many cooks serve calf's liver slightly pink; that is your choice. Pregnant women are advised not to eat liver at all, because of its high vitamin A content.

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