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Calf's Liver Aux Pines Heiibes & Sauce Piquantb

A dish of sliced calf's liver fried in butter, topped with a herb-infused piquant sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Calf's Liver Aux Pines Heiibes & Sauce Piquantb

Ingredients

Directions

Prepare the liver

  1. Procure a calf's liver as white as possible and cut it into evenly shaped slices.

  2. Dip the slices in flour and fry them in a little butter until golden brown.

  3. Once cooked, place the liver on a warm dish to keep hot.

Make the herb sauce

  1. Mince the herbs finely and add them to the frying pan with more butter.

  2. Add the remaining ingredients and simmer gently until the herbs are cooked.

  3. Pour the sauce over the liver before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Calf's liver
Forms the main dish, with a tender texture when cooked gently.
Flour
Coats the slices so they brown well and develop a crisp golden surface.
Savory herbs
Provide the aromatic flavour of the sauce.
Butter
Fries the liver and herbs, adding richness and browning.
Lemon juice
Adds acidity that brightens the rich liver and sauce.

The step that matters

Fry the liver until golden brown. Floured liver browns quickly in hot butter; overcooking makes it tough and dry, while underdone liver is unpleasant. Brief, controlled heat keeps the inside tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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