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CALFŐS LIVER FRITTERS

Cut the slices of calfŐs liver into 3 inch long by 1/3 inch wide strips. Season with salt and pepper. Mix the liquid cream and the crŹme fra”che into a saucepan, put on a low heat and simmer for a few minutes, add both kinds of mustard. Check the seasoning and stir with a whisk. Bring to a boil and keep warm. Heat up the oil in a pan and fry the strips of liver for a few minutes. Remove and drain them on a paper towel. Lay them on a hot serving dish, coat with the sauce and sprinkle with chopped chives. Serve with fresh tagliatelli.
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6 slices calfŐs liver
1 cup liquid cream
1 cup crŹme fra”che 
1/2 cup peanut oil
4 tbsp Meaux mustard
1 tbsp Dijon mustard
1 bunch chives
salt, pepper
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10
mn
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10
mn
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Restaurant
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Meat
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Dominique FABRE
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Pomerol
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