Preparation:
Salt and pepper liver. Dredge with flour. In large, heavy skillet, heat 2 tablespoons butter. Add liver, and cook for 2 minutes each side. Remove liver to heated dish and keep warm. Pour fat off skillet.
Add wine and chicken broth to skillet and cook over brisk flame, scraping the bottom of the skillet until the brown crust is dissolved. Bring to boil. Return liver to skillet. Cover. Simmer gently for 5 minutes.
Meanwhile stem and wash grapes. In small skillet, heat remaining butter. Add grapes to skillet and cook for 5 minutes, or until grapes are golden brown. Remove grapes and arrange in center of heated serving dish. Surround grapes with slices of liver. Pour sauce from liver skillet over slices.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
