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France − Foie de Veau au Sauternes
2
medium onions [about 8 ounces total], ends cut flat, peeled, cut
in half lengthwise
1
2
3/4 sticks unsalted butter [7 ounces], cut into 14 pieces
small carrots [about 4 ounces total], peeled, cut to fit the feed
tube vertically
3
3
1
1
plum tomatoes [about 9 ounces total], quartered and seeded
1/2 pounds fresh spinach, washed, stems removed
cup veal stock, preferably homemade
/2 cup Sauternes
Salt and freshly ground black pepper
6 slices calf's liver [about 5 ounces each], trimmed
Slice the onions thin, and saute in 2 tablespoons butter over low
heat until the onions begin to exude their liquid, about 5 minutes.
Cover and cook, stirring occasionally, until the onions are golden and
very soft, about 25 minutes more.
For flower−like carrot slices, make 5 evenly−spaced lengthwise cuts
on each carrot piece with a fruit and vegetable stripper; slice them
into very thin rounds. Reserve.
Coursely chop the tomatoes. Reserve.
Bring a large pot of water to the boil, add the spinach and cook for
2
minutes. Drain and rinse under cold running water until cool enough
to handle. Squeeze the spinach to remove all the liquid. Pulse the
spinach, in a food processor until finely chopped, about 6 times.
Add the onions and process until smooth, about 1 minute. Reserve.
To make the sauce, bring the stock, Sauternes and chopped tomatoes to
the boil in a medium skillet. Cook until reduced by one−third, about
9
minutes. Strain into a small saucepan, pressing on the tomatoes to
exude all their liquid: there should be about l/2 cup. Set the skillet
aside. Whisk 8 tablespoons of the butter, one piece at a time, into the
reduced liquid, over low heat. Season to taste and keep warm.
Add 2 tablespoons butter to the skillet used to reduce the sauce. Add
the spinach mixture and season to taste. Keep warm, stirring occasionally.
Season the liver with salt and pepper. Cook 3 slices in 2 tablespoons
butter over medium high heat until golden brown on the outside but still
pink on the inside, about 2 minutes on each side. Remove to a plate and
cover loosely with foil to keep warm. Cook the remaining liver, adding
more butter as necessary.
Meanwhile, blanch the carrot slices in boiling water until just tender,
about 2 minutes. Drain.
France − Foie de Veau au Sauternes
17
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