Ingredients

1lb (450g) Calf's liver, cut 1/4" thk slices

1/2 tsp Salt

1/4 tsp Pepper

1/4 cup Flour

1/4 cup Butter

1/4 cup Sweet white Bordeaux wine

2 tbsp Chicken broth

2 lb Seedless green grapes

Method

Salt and pepper liver.

coat with flour.

In large, heavy pan, heat 2 tbsp butter.

Add liver, and cook for 2 minutes each side.

Remove liver to heated dish and keep warm.

Pour fat off pan.

Add wine and chicken broth to pan and cook over brisk heat, scraping the bottom of the pan until the brown crust is dissolved.

Bring to boil.

Return liver to pan and cover.

Simmer gently for 5 minutes.

Meanwhile stem and wash grapes.

In small pan, heat remaining butter.

Add grapes to pan and cook for 5 minutes, or until grapes are golden brown.

Remove grapes and arrange in center of heated serving dish.

Surround grapes with slices of liver.

Pour sauce from liver pan over slices.

Cooks Comments and Tips

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