Big liver with shallots

Preparation:

Preparation: Separate the leaves from the heads of Belgian endive, wash them carefully, let them drain and dry them. Wash the liver, dry it, cut eight slices weighing about 30 g each and put them in a cool place. Peel the shallots, cut them into thin slices and brown them in a saucepan with hot butter for a few moments over medium heat. Add the thyme, the red wine and the port wine, let them reduce, finally pour the poultry stock into the saucepan and cook the shallots over moderate heat until they are very tender and their cooking juices have reduced by half. At this point, season the preparation with salt and pepper and remove it from the heat. Cut the liver into regular slices, remove any blood vessels, then sprinkle it with salt and pepper and brown it in a preheated pan, without adding any seasoning. Brown it on both sides over moderate heat, then remove it from the heat. Be careful to keep the slices very soft in the central part. At the end distribute the shallots, the Belgian endive leaves and the slices of liver on four individual plates, then sprinkle the latter with a few spoonfuls of their cooking juices and serve.