45 minutes preparation time
1 hour chilling time
20 minutes cooking time
50 g (1¾ oz) stale bread, coarsely chopped
250 g (9 oz/1 cup) butter, softened
1 bunch of parsley, leaves picked
1 bunch of tarragon, leaves picked
1 French shallot, finely chopped
Salt and pepper
700 g (1 lb 9 oz) kipfler (fingerling)
potatoes, scrubbed and dried
2 tablespoons olive oil
2 bay leaves
3 garlic cloves
6 bulb spring onions (scallions), trimmed and halved lengthways
100 g (3½ oz) smoked lardons, cut into 1 cm (½ inch) thick strips (see note)
6 thick slices of calf’s liver (about 750 g/1 lb 10 oz)
Finely chop the bread,150 g (5½ oz) of the butter and the parsley and tarragon leaves in a food processor to make a good thick paste. Stir in the shallot by hand and season with salt and pepper. Roll out the herb paste between two sheets of baking paper to a thickness of 5 mm (¼ inch). Transfer to a baking tray and chill for 1 hour.
Cook the potatoes in boiling water for 8 minutes, or until almost tender. Rinse with cold water and pat dry with paper towels. Cut in half. Put 50 g (1¾ oz) of the butter, the olive oil, bay leaves, garlic, spring onions, lardons and potato halves in a large frying pan. Cook, stirring occasionally, over a low heat, for 3 minutes, or until the butter has melted. Cover with foil to keep warm.
Preheat the oven grill (broiler) to medium–high. Put the remaining butter in a large clean frying pan and place over a medium–high heat until melted. Add the slices of liver and cook for 2 minutes on each side, until browned. Arrange the liver on a baking tray. Cover each slice with the herb crust and place under the grill for 3 minutes, or until the herb crust has softened. Serve immediately, accompanied by the potatoes.
If you can’t get smoked lardons, speck or pancetta work equally well.
Ripailles by Stephane Reynaud (£26), published by Murdoch Books.
Photography: Marie Pierre Morel