Calf’s Liver and Onions

Preparation

1. For 4 slices of liver, 5 ounces each and 3/8 inch thick. Slowly sauté 3 cups sliced onions in the butter and oil, and when tender and translucent raise the heat and let the onions brown lightly for several minutes. Remove them to a side dish. Just before sautéing it, season the liver and dredge lightly in flour, shaking off excess. Add a little more butter and oil to the pan, heat until the butter foam begins to subside, and sauté the liver for less than a minute on each side—it will get further cooking and is to be served medium rare. Remove the pan from heat, spread the cooked onions over the liver, and pour in 1/2 cup of red wine or dry white French vermouth. Blend 1/2 tablespoon of Dijon-type mustard into 1/4 cup chicken broth, and blend into the rest of the liquid. Set over moderate heat and bring to the slow boil, basting the liver and onions with the sauce for a minute or two. The liver is done when just lightly springy to the touch.