Calf Liver Slices
One of the most tender types of liver, calf liver (also known as veal liver) is repeatedly on the menu of high end restaurants - and deservedly so. It’s delicious and you need little of it, with one or two slices being suitably rich and filling.
Liver and onions is a classic dish: sear the liver quickly in a pan and serve alongside oignon brûlé, deglaze the pan with a glug of brandy and a tablespoon or two of crème fraîche for a wonderfully complimentary sauce.
Pack size: 10 pieces
One of the most tender types of liver, calf liver (also known as veal liver) is repeatedly on the menu of high end restaurants - and deservedly so. It’s delicious and you need little of it, with one or two slices being suitably rich and filling.
Liver and onions is a classic dish: sear the liver quickly in a pan and serve alongside oignon brûlé, deglaze the pan with a glug of brandy and a tablespoon or two of crème fraîche for a wonderfully complimentary sauce.
Pack size: 10 pieces
One of the most tender types of liver, calf liver (also known as veal liver) is repeatedly on the menu of high end restaurants - and deservedly so. It’s delicious and you need little of it, with one or two slices being suitably rich and filling.
Liver and onions is a classic dish: sear the liver quickly in a pan and serve alongside oignon brûlé, deglaze the pan with a glug of brandy and a tablespoon or two of crème fraîche for a wonderfully complimentary sauce.
Pack size: 10 pieces