This recipe is delicious and nutritious. The calf's liver must be very fresh - indicated by a pale pink colour and a firm texture, with no stickiness or smell - and it must be sliced very thinly. A short cooking time is also essential.


  • For the liver

  • 4 x 120 g (4½oz) slices of calf’s liver, 7–10 mm (½ inch) thick

  • 40g (1½oz) unsalted butter

  • sea salt and freshly ground black pepper

  • For the persillade

  • 1 handful of fresh flat-leaf parsley

  • ½ medium shallot

  • 1 garlic clove

  • To finish the dish

  • 100 ml (3½ fl oz) water

  • juice of ¼ lemon


  • Preparing the liver:

  • 1.

    Pat the calf’s liver dry on kitchen paper, then season the slices evenly on both sides with 4 pinches of salt and 2 pinches of pepper.

  • Preparing the persillade:

  • 1.

    Finely chop the parsley, shallot and garlic, and mix them together. Set aside.

  • Cooking the liver:

  • 1.

    On a medium heat, in a large frying pan, melt the butter until foaming. Add the liver slices and cook for 11/2 minutes, until golden brown underneath. Increase the heat and turn the slices of liver over. Cook for a further 1 1/2 minutes.

  • Finishing the dish:

  • 1.

    With a pair of tongs, transfer the liver slices to a serving dish. Quickly add the persillade to the pan. Then add the water and lemon juice and simmer for 10 seconds. Pour the pan juices and persillade over the calf’s liver and serve immediately, with potato purée, if liked.

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