- 4 slices calf’s liver (about 1 1/2 pounds)
- Flour for dredging
- 2 tablespoons butter
- 1 clove garlic, minced
- 4 tablespoons Irish whisky
- ¾ to 1 cup chicken or veal stock, preferably homemade
- 2 tablespoons chopped fresh tarragon
- ¼ to ½ cup heavy cream
- Coarse salt and freshly-ground pepper to taste
- Wipe the liver dry with paper towels and dredge lightly with flour, shaking off excess.
- Melt the butter in a large frying pan and brown the liver pieces on both sides. Remove to a dish and keep warm.
- Add the garlic, saute for a minute, then add the Irish whisky and bring to a boil. Add the stock and cook, stirring, until thickened.
- Add the tarragon and heavy cream and season to taste with salt and pepper.
- Return the liver to the pan and coat with the sauce. (Allow the liver to cook a little more if necessary, but beware of overcooking.)