Title: Calves liver
 Categories: E.
      Yield: 4 Servings
 
      1 lb Calves liver, cleaned
      1 c  Milk
    1/2 c  Flour seasoned with 1
           TB Creole spice
      1 tb Oil
      2 tb Butter
      4 tb Sliced shallots, cut into
           Rings
      1    Pear, sliced
      2 tb Balsamic vinegar
      1 c  Veal stock
           Polenta, for serving
           (optional)
 
  In a shallow bowl soak liver in milk to cover for at least 2 hours;
  remove, discard milk and pat dry.
  
  Dredge liver in seasoned flour, shaking off excess. Heat oil in a
  saute pan, add liver and sear first side until well-browned, about 3
  minutes. Turn and sear second side 30 seconds for medium-rare; cook a
  little longer for medium. Remove to a plate and keep warm. To pan add
  1 tablespoon of butter. Add shallots and pear; toss and cook 2
  minutes. Add vinegar and cook for 1 minute. Add stock, bring to a
  boil and begin to reduce. Return liver to pan, taste sauce for
  seasoning and add remaining butter. Serve liver and sauce with
  polenta, if desired.
  
  Yield: 2 to 3 servings