2 medium onions [about 8 ounces total], ends cut flat, peeled, cut in half lengthwise

1 3/4 sticks unsalted butter [7 ounces], cut into 14 pieces

2 small carrots [about 4 ounces total], peeled, cut to fit the feed tube vertically

3 plum tomatoes [about 9 ounces total], quartered and seeded

3 1/2 pounds fresh spinach, washed, stems removed

1 cup veal stock, preferably homemade

1/2 cup Sauternes

Salt and freshly ground black pepper

6 slices calf’s liver [about 5 ounces each], trimmed

Slice the onions thin, and saute in 2 tablespoons butter over low heat until the onions begin to exude their liquid, about 5 minutes.

Cover and cook, stirring occasionally, until the onions are golden and very soft, about 25 minutes more.

For flower−like carrot slices, make 5 evenly−spaced lengthwise cuts on each carrot piece with a fruit and vegetable stripper; slice them into very thin rounds.


Coursely chop the tomatoes.


Bring a large pot of water to the boil, add the spinach and cook for 2 minutes.

Drain and rinse under cold running water until cool enough to handle.

Squeeze the spinach to remove all the liquid.

Pulse the spinach, in a food processor until finely chopped, about 6 times.

Add the onions and process until smooth, about 1 minute.


To make the sauce, bring the stock, Sauternes and chopped tomatoes to the boil in a medium skillet.

Cook until reduced by one−third, about 9 minutes.

Strain into a small saucepan, pressing on the tomatoes to exude all their liquid: there should be about l/2 cup.

Set the skillet aside.

Whisk 8 tablespoons of the butter, one piece at a time, into the reduced liquid, over low heat.

Season to taste and keep warm.

Add 2 tablespoons butter to the skillet used to reduce the sauce.

Add the spinach mixture and season to taste.

Keep warm, stirring occasionally.

Season the liver with salt and pepper.

Cook 3 slices in 2 tablespoons butter over medium high heat until golden brown on the outside but still pink on the inside, about 2 minutes on each side.

Remove to a plate and cover loosely with foil to keep warm.

Cook the remaining liver, adding more butter as necessary.

Meanwhile, blanch the carrot slices in boiling water until just tender, about 2 minutes.


Fill a pastry bag fitted with a l/2−inch star tip with the spinach mixture.

Pipe some spinach around the inner rim of 6 individual serving plates.

Cut each piece of liver diagonally into 3/4 inch wide slices and arrange spoke−fashion on each plate.

Spoon an equal amount of the sauce on each serving and garnish with the carrot slices.