Culinary Insitute of New Orleans

Liver and Onions
Serves 1

4 oz. Veal Liver
2 oz. Onion, diced
2 oz. Port Wine
3 oz. Demi Glace
2 oz. Butter
2 Grit Cakes
2 oz. Vegetable (side dish)

Dredge liver in flour and saute in hot skillet until donw. Remove liver and add onions, saute for 1 minute. Add Port Wine and Semi, bring to a boil and cook for 1 minute. Add butter to emulsify. Saute grit cakes in hot skillet until golden brown. Remove and plate.

Creole Mustard Demi Glace
Serves 12 (2 oz. Portions)

1 qt. Demi Glace (beef broth may be substituted)
1 cup Creole Mustard
1/8 tsp. Salt
1/8 tsp. Ground Black Pepper
2 tbsp. Garlic (minced)
1 cup Heavy Cream

Place demi into saucepan over medium heat, using a whip incorporate mustard, cream, salt  and pepper. Allow to reduce by half, stirring occasionally. Reserve until needed.

Grit Cake
Serves 20

5 cups Water
3-1/2 cups Grits
1 Onion, diced
2 sprigs Rosemary, chopped
2 tsp. Thyme, chopped
1/2 tsp. Pepper Flakes
1 cup Parmesan Cheese
3 oz. Butter
Salt and Pepper to taste

Cook grits in boiling water. Saute onions in small amount of clarified butter. Add herbs, cheese and butter to grits. Pour into greased half pan and chill. Cut into 20 squares when chilled. Then cut each square in diagonal to form triangle.