[Sca-cooks] some liver and other offal recipes
Stefan li Rous
StefanliRous at austin.rr.com
Fri Jan 28 17:34:29 PST 2011
Guillaume said:
<<< I particularly enjoy the fried calf liver from Lancelot de Casteau's
Ouverture de cuisine.
Fried calf liver.
Cut the liver into slices, & coat them with white flour, & fry them in
black butter, & put therein pepper & orange juice.
Given the audience and location, I use sour orange juice when making
this, but it sweetens up when it hits the hot pan. I put enough pepper
in to brighten the orange juice, but not really to be tasted as a
particularly strong pepper taste >>>
What is the "black butter"? You seem to have used just regular butter. Why?
Thanks,
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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