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Grilled Lamb Liver With Pan Roasted Figs And Balsamic Vinegar - Recipe Cost

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2 x lamb, livers, of about 11 1/2 ounces

1 c. Phillipe de Rothschild Cabernet Sauvignon red wine, already reduced

Ingredients	Per Serving Qty	Common Price	Price per Serving
8 x fig, 4 cut in quarters, 4 cut in half for garnish	2 fig	$8.00 per pound	$1.76
1 lt veal stock, concentrated, (glace de viande)	1/4 l	$1.29 per 14 1/2 ounces	$0.75
1 x bay leaf	1/4 bay leaf	$3.59 per 2 ounces	$0.06
1 Tbsp. finely minced rosemary	3/4 teaspoon	$2.59 per 1 1/4 ounces	$0.06
6 1/2 ounce balsamic vinegar	1 5/8 oz	$6.59 per 17 fluid ounces	$0.56
2 Tbsp. extra virgin olive oil	1 1/2 teaspoons	$5.99 per 16 fluid ounces	$0.09
3 Tbsp. butter, for cooking the figs	2 1/4 teaspoons	$3.99 per 16 ounces	$0.09
1 Tbsp. butter, for finishing the sauce	3/4 teaspoon	$3.99 per 16 ounces	$0.03
1 Tbsp. honey, for the figs salt black pepper	3/4 teaspoon	$4.69 per 12 ounces	$0.07
Total per Serving			$3.49
Total Recipe			$13.97