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Sweet and sour stirred fried Liver

Serves about 4 people

Vanille de Tahiti Taken from the book
"La Vanille de Tahiti"
by Jean-Louis Saquet

To order this book
Sweet and sour stirred fried Liver


- 4 slices of calf liver
- 5 onions
- 1 clove of garlic
- 1 vanilla pod
- 2 tablespoons vinegar
- 2 teaspoons sugar
- 2 teaspoons breadcrumps
- Salt and pepper
- Olive oil


Peel and chop the onions and the clove of garlic. Cut the calf liver into thin slices and keep them apart a moment. Cook the onions with olive oil in a frying pan until lightly browned. In a plate, grate garlic, add sugar and vinegar, and stir slowly the mixture so that sugar melts. When onions are lightly browned, place the sliced liver into the frying pan to cook. Stir, and half way the cooking time, drizzle the meat and onions with the vinegar mixture and the vanilla pod cut in very small pieces. When the cooking time is over, sprinkle with breadcrumbs so that the mixture thickens. Stir and serve warm. You may serve it with a ratatouille niçoise, or simply a few fried vegetables, properly seasoned.

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