Tarragon, with the minty light anise flavor. A very strange herb, you are either addicted to it or you really don’t want anything to do with it.
Ask the butcher for liver in 1 cm thick slices. Add some salt and pepper to the flour and add the slices of liver to the flour. Then let the butter fizz out and brown the slices on both sides. They are ready quickly, you do not want it overcooked. Place on a warm plate. Now pour the whiskey with the leftovers. Let it get hot for a while and keep a flame there. Let it burn until it goes out on its own. Now add the stock, the cream and the tarragon. High heat until the sauce thickens slightly, add cream and thicken again. A little salt, especially pepper, add a little tarragon and serve the liver with the thick sauce over it. Would you like warm capuchins? With some bacon in it?
Necessary for 2 people:
• 250 g veal liver in 1 cm thick slices
• 2 tbsp flour
• 1 tbsp butter
• 3 tbsp whiskey
• 1 clove of garlic, finely chopped
• 100 ml stock
• 1 teaspoon chopped tarragon (fresh)
• 3 tbsp cream
• salt and pepper
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