I found a butcher today. He was a block away downhill from the apartment. He’s probably seen me ride by many times in the car with my husband, head whipping around, desperately searching for a butcher and/or fish monger. I like to think that as I was passing, he was waving frantically, pointing to his sign and screaming, “Over here, a butcher shop is called metzgerei, you dumb hillbilly!” In any case, we were glad to finally see each other.
The shop is small but is a combination meat, poultry, fish, charcuterie, cheese market with a take out counter for sandwiches in the corner. Everything very fresh looking and his veal liver was lovely! Pictures after I know him better. And look how easy it is to get the things you want: calf’s liver = kalbsleber. I’m speaking Germany!
With all the whining I did about not being able to find lardon, the very next time I went to a supermarket, it was there. I need to consider meditation or something. Aren’t purple onions beautiful? Ohm, Ohm 😀
Of course I bought the veal liver, and some spinach to go with it in case of a virulent attack of anemia, or at least that’s what I’m going to tell my husband when he finds out he’s having liver for dinner. It’s not like we didn’t vote! My husband’s absentee ballot counts as 1 no. Jade yes. Rosemary yes. Democracy is awesome!
Calf’s Liver with Mustard Sauce
2 shallots, thinly sliced
3 tbsp butter
1/4 cup white wine vinegar
1/2 cup veal or chicken broth
1 heaping tbsp Dijon mustard (Amora)
3-4 slices of veal liver
Salt and pepper
Flour
1 tbsp butter
First make the mustard sauce by sauteing the shallots in 2 tablespoon of the the butter until soft. Add the vinegar and boil until the liquid is reduced to half. Add the broth and boil until the liquid is reduced to half again. Whisk in the remaining tablespoon of butter until smooth, then whisk in the mustard. Set aside and keep warm.
Season the liver with salt and pepper, then dust with flour. Fry 3 minutes per side in the tablespoon of butter. Serve immediately with the sauce.
Wine suggestion: Cremant de Bourgogne
I have some lambs liver in the freezer that i have no idea what do do with. This does look good and i would only buy liver from a good butcher.. did you bring your cutlery with you? I thought maybe we were still in france doing the shopping! c
Hi c. We came back from France on Sunday. Yes, I brought some things down with me; plates, cutlery etc.
I’ve never had lamb’s liver. But I’d like to 🙂
I’m sure the lamb’s liver would be good with Rosemary’s recipe. I often make risotto with it 😉
hmm.. risotto, i should make more of that! c
I understand now that what I need to do it get a 3rd person (one on my side) in the household. Steve’s no to my yes always results in a stalemate. Looks wunderbar to me! And that’s about all the Germany I know.
Thank you Michelle. Declare a monarchy 🙂
I think I’m low in iron.. I’m off to find my own butcher today.. luckily I dont’ have to speak “Germany”:)
Good luck Barbara 🙂
I would love to be near a butcher, fishmonger, etc. All we have is a large supermarket. There is a nice butcher near my MIL and I enjoyed going in and picking out various cuts.
I know. I like that personal touch that you find in a small butcher’s shop/fish market. After a while, they get to know what you like and recommend certain cuts, with instructions on how to prepare them.
So true. Unfortunately we got away from the small stores here, thinking bigger is better. Slowly we are reversing that so we are seeing an improvement but it takes time.
I’m glad to hear that. We’ve just purchased a house in Pennsylvania and that has a German butcher shop and I would like to find a fish monger also. Keeping my fingers crossed.
You’re halfway there! 🙂
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It’s not too often that I see calf liver in the store… And, when I do, I always pick some up. I love to make it fried with onions and a small squeeze of lemon. I gotta say that your liver dish looks divine!
Thank you Tessa. I like it that way too 🙂
I have been turned off lambs liver by repeatedly getting it after it has gone past its best. Butchers use a trick of wiping it with vinegar to give it back a sheen. When one frys it, there is a faint odour of vinegar and the inevitable grainy, crumbly liver tasting awful. Damn butchers! I love liver.
Sorry for the rant. I like yours and approve of the funky cutlery.
Best,
Conor
Bleah! I guess I won’t be buying lamb’s liver unless I smell it first!
Love it!
Thank you food is.
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Excellent news – German food is improving 🙂
A good butcher is worth their weight in gold! The recipe looks wonderful.
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