Calves Liver and a fabulous charcutiere sauce - Sunday March 17th 2013

Calves liver, cut thin thin thin, dusted in seasoned flour and just shown a very hot pan for a few minutes, so it is crusty on the outside, but still slightly rare in the middle.

A meal from heaven.

To add to the heavenliness (is that a word?) I made a quick charcutiere sauce, such a useful thing to have in your repertoire for rich meats like liver, kidneys, pork steaks, even sausages.

In a little olive oil, brown a couple of tablespoons of flour, and make into a gravy thickness sauce with water, a shake of Lea and Perrins, a teaspoon of gravy browning (caramel) and a teaspoon of stock powder - I used Essential Cuisine Veal Stock.  To this add half a dozen chopped cornichons, a teaspoon of small capers (or chopped larger ones) and a half teaspoon of wholegrain mustard. Give it a stir and simmer for 10 mins or so to cook out the flour. 

Drizzle the sauce over the meat, making sure to share the cornichons out evenly between the plates.