• Ingredients: 35
  • Serves: 4

Calf’s liver with bacon and onions with , whole milk, bacon slices, halved crosswise, medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices, all-purpose flour, salt, black pepper.

Ingredients

  • 1 lb calf’s liver , cut into 4 pcs.
  • 1 cup whole milk
  • 8 bacon slices, halved crosswise
  • 3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices
  • 1/2 cup all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. black pepper

Prosciutto butter

  • 1 1/2 cups unsalted butter, room temperature
  • 6 tbsps. chopped hazelnuts
  • 1 1/2 tbsps. Sherry wine vinegar
  • 1 tbsp. chopped fresh thyme
  • 2 tsps. crushed black peppercorns
  • 1 garlic clove, minced
  • 3/4 tsp. salt
  • 9 oz. thinly sliced prosciutto, chopped
  • 3 green onions, chopped

Gravy base

  • Neck, heart, and gizzard reserved from one 16- to 18-pound turkey
  • 3 large shallots, finely chopped
  • 1 bay leaf
  • 1 cup dry white wine
  • 1 large fresh thyme sprig
  • 1/2 tsp. chopped fresh rosemary
  • 4 cups low-salt chicken broth

Turkey

  • 1/4 cup all purpose flour

Fish

  • 4 6-ounce monkfish fillets , skin removed
  • 1 tbsp. olive oil

Assembly

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp.

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  2. Step 2 Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.

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  3. Step 3 Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes.

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  4. Step 4 Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.

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  5. Step 5 Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total.

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Nutrition information

Calories 522 Carbohydrates 19 g (6%)
Fat 34 g (52%) Protein 33 g (66%)
Saturated Fat 12 g (58%) Sodium 1,179 mg (49%)
Polyunsaturated Fat 4 g Fiber 1 g (2%)
Monounsaturated Fat 13 g Cholesterol 424 mg (141%)