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Calves’ Livers with Madeira Sauce, Mash and Deep-Fried Onion Rings

Pan-fried calves’ liver served with creamy mashed potatoes, rich Madeira sauce, buttered kale, and crispy beer-battered onion rings.

MeatMain CourseGourmetRichLiver
Estimated Nutrition
Calories
1208.1
kcal / serving
4832.4 kcal total
Carbs
90.3g
per serving
361.2 g total
Fat
71.1g
per serving
284.4 g total
Protein
48.7g
per serving
194.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Yeast
fresh
CondimentsSauces
300
ml
Beef Jus
or veal jus or gravy
2
tbsp
Sherry Vinegar
Dairy
50
g
Butter
unsalted, for sauce
150
g
Butter
for mash
150
ml
Milk
full-fat
50
g
Butter
for kale
50
g
Butter
for frying liver
GrainsCereals
200
g
Plain Flour
for batter
50
g
Plain Flour
for dusting liver
Liquids
100
ml
Madeira
fortified wine
400
ml
Beer
Meat
8
slice
Calves’ Liver
thinly sliced
NutsSeeds
2
tsp
Thyme
chopped fresh leaves
2
tbsp
Chervil
chopped fresh
1
1
Salt
to taste
1
1
Black Pepper
to taste
OilsFats
1
L
Vegetable Oil
for deep-frying
Vegetables
2
piece
Shallots
sliced
2
kg
Potatoes
peeled and quartered
2
piece
Onions
finely sliced into rings
1
head
Kale
thinly sliced

Method

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