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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Working over a large plate or bowl to catch the juice, remove the peel and pith from 2 of the oranges with a sharp knife, cutting down to the pulp in one operation. | 2. Cut out each section from between the membrane and set aside. | 3. Reserve the juice and add it to the juice of the third orange. | 4. Strain and set aside Heat a large cast iron frying pan,dry, over a medium low heat for a few moments Add 3 oz butter and as soon as it starts to foam add the slices of liver, reduce the heat to minimum and cook very gently for no more than 2 minutes on each side, do not overcook, it must remain soft with no outer crust, and pink inside. | 5. Liver continues cooking by its own heat when removed from the pan. | 6. Arrange on a heated serving dish and keep hot covered with a plate. | 7. Increase the heat to medium, deglaze the pan with the orange juice, incorporating the meat residue by scraping it up with a fork, season with salt and allspice, allow to bubble, then add the orange sections. | 8. Tip the pan back and forth allowing the hot juice to flow over the fruit, do this quickly. | 9. Remove the sections with a fork and place them around the meat. | 10. Remove the pan from the heat, whisk in the remaining 1 oz of butter, cut into small pieces and pour over the liver. | 11. Serve right away with small new potatoes, parselied and buttered or with garlic mashed potatoes and green peas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange	3			259.44	64.86	5.1888	0.6624
butter	4	ounces		646.38	29.6995	20.1965	54.431999999999995
calf liver	6	slices	cut	-	-	-	-
salt				-	-	-	-
allspice			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.