Mastering the Art of Julia Child category

Master Class #44 | 9:35 am | 25 July 2006

Foie de Veau Sauté / Sauteed Calf's LiverMastering the Art of French Cooking, vol. 1

Foie de Veau Sauté, p. 405
Sautéed Calf’s Liver

Sauce Creème à la Moutarde, p. 406
Cream and Mustard Sauce

Although I’ve whole-heartedly embraced poultry liver… this was quite a bit scarier, as liver was one of threetwo items that my parents would let slide from their “this is not a restaurant” rule: only when Mom served lobster (HA! so they could eat it all) or liver would she cook something else for us.*

Well. Liver’s definitely an accquired taste.

I bought the organ from my favorite people at the Saturday Farmers’ Market. It was funny; as soon as I mentioned to anyone over fifty that I was going to make liver, they immediately told me how to make the standard liver and onions we all grew up avoiding. I think I know why we all hated it — the cheaper beef liver is stronger in flavor than calf’s, and most everyone recommended five minutes per side, far longer than it needs.

I sort of tentatively gummed the first bite or two… but… it was actually kind of good. Mr Dynagirl also approved (possibly more heartily than I). The sauce worked really nicely; the deep bass of the liver needed the high note of the mustard. Simple sautéed potatoes mellowed things out, spreading the intense flavor around.

Things I learned for next time: get calf’s liver, not beef; if beef is the only option, try soaking it in milk for an hour; a little goes a loooong way.

* she came from a family of ridiculously picky eaters (omg, no onions**?!) and, understandably, wasn’t about to see a repeat of that.

** True story: about five years ago my mom took her father down to Milwaukee so he could buy shoes. We met for lunch (at Coquette, swoon) and I actually saw the man ORDER FRENCH ONION SOUP — and then proceed to pull out all of the onions, bitching the whole time.

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