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| 1 x ca. 450 g | Calves liver, ; cleaned |
| 1 Tasse | milk |
| 1/2 Tasse | Flour seasoned with |
| 1 Esslöffel | Creole spice |
| 1 Esslöffel | oil |
| 2 Esslöffel | butter |
| 4 Esslöffel | Sliced shallots, ; cut into rings |
| 1 | pear sliced |
| 2 Esslöffel | balsamic vinegar |
| 1 Tasse | Veal stock |
| | Polenta, for serving; (optional) |
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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.
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