Saute of Calf's Liver with Whiskey Tarragon Sauce

Bring the stock to a boil in a small saucepan and boil it over high heat until it is reduced to 1 cup.

Combine the flour, salt and pepper in a shallow dish and dip the liver in the seasoned flour, coating it well.

Heat the butter over moderately high heat in a large skillet and in it, saute the liver for about 2 minutes on each side for medium-rare, or until cooked to the desired degree of doneness.

Transfer the meat to a heated platter.

Add the whiskey to the skillet and heat it.

Ignite the whiskey carefully with a match, tipping the skillet away from you and when the flames subside, add the reduced stock, garlic and tarragon. Boil the mixture for 1 minute, or until reduced slightly and stir in the cream.

Spoon the sauce over the liver.

4 servings.