|Name:||Fat Liver, Fried||Contributor:||Martin Golding|
|Key words:||foie gras||Category:||Main Dishes|
|Ingredients:||5 oz fat liver
1 Tb butter
good brandy (none of your cheap supermarket brands, please)
2 C small-kibble dry dog food (Pedigree)
|Preparation:||Slice liver 3/8 inch thick.
Melt butter in non-stick frying pan until sizzling subsides.
Put liver slices in pan, sprinkle with brandy, salt and pepper lightly.
Cook until brown on both sides.
Remove liver from pan to warmed serving dish.
Pour off most of the fat from the pan. Deglaze with brandy, pour around slices on serving dish.
Serve with slices of brioche and good coarse foccacia style bread.
Combine reserved fat with kibble; serve to spoiled rotten poodles.
|Notes:||I expect that a truffle grated raw over the cooked liver or chopped and sauteed briefly with the brandy, would go well.|