Liver Alive With Avocados Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 Servings: ,
1/2 cup: All-purpose flour,
1 tsp: Salt,
1/4 tsp: Freshly ground black pepper,
6: Avocados,
1/4 cup: Fresh lemon juice,
12 slice: Calves liver, cut very thinly
3/4 cup: Butter, divided
Juice of 3 lemons,
1/2 cup: Beef broth,
1 tsp: Minced fresh thyme or 1/2 tsp dried thyme,
1/2 cup: Minced fresh parsley,
2 tbsp: Dry white wine,
Directions:
In flat dish, mix together flour, salt and pepper; set aside. Peel
avocados and cut into thin slices. Sprinkle with 1/4 cup lemon juice;
set aside. Thoroughly dry liver slices. Dip slices of liver and
avocado into seasoned flour and pat between hands to give them a thin
dusting. Heat 4 Tbsp butter in heavy skillet until foam subsides.
Saute liver and avocados quickly, a few at a time, about 1 1/2
minutes per side or until liver is still pink in center. Arrange
liver and avocados alternately on heated platter; keep warm.
In same skillet, melt 1/2 cup butter. Heat until butter just browns.
Add juice of 3 lemons, beef broth, thyme, parsley and wine. Stir to
mix. When sauce is bubbling, pour over liver and avocados and serve.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
Source from luhu.jp
avocados and cut into thin slices. Sprinkle with 1/4 cup lemon juice;
set aside. Thoroughly dry liver slices. Dip slices of liver and
avocado into seasoned flour and pat between hands to give them a thin
dusting. Heat 4 Tbsp butter in heavy skillet until foam subsides.
Saute liver and avocados quickly, a few at a time, about 1 1/2
minutes per side or until liver is still pink in center. Arrange
liver and avocados alternately on heated platter; keep warm.
In same skillet, melt 1/2 cup butter. Heat until butter just browns.
Add juice of 3 lemons, beef broth, thyme, parsley and wine. Stir to
mix. When sauce is bubbling, pour over liver and avocados and serve.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
Source from luhu.jp