Liver in red wine sauce

Lever met rode wijnsaus

450 grams / 1 lb pork liver (8 slices)
80 grams / 3 oz butter
3 dl / 1 cup milk
6 shallots
4 dl / 1½ cup beef stock from cube / powder
4 dl / 1½ cup red wine
1 tsp thyme
1 tsp rosemary
4 tbsp flour
1 tbsp cornstarch
pepper & salt
1 bay leaf

Clean the liver under running cold water and pat dry with a paper towel. Put the slices one hour in a bowl with the milk to soften the taste.

Heat one-third of the butter in a saucepan and sauteé for four minutes the peeled and quartered shallots. Turn down the heat. Add the stock, wine, thyme, rosemary and bay leaf and simmer the sauce until it is half the size.

Drain the liver and pat the slices dry. Sprinkle salt and pepper and flour on all sides. Heat the rest of the butter in a frying pan and quickly fry the liver on both sides till it is done and golden brown (about four minutes).

Take the bay leaf from the sauce, thicken it with cornstarch and add salt and pepper to taste.

Put two slices of liver on each plate and pour over the wine sauce. Serve with rice and snow peas.