| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Niger | Toohot09 | 6 | servings |
INGREDIENTS
| 1 | Egg | |
| 1 | pn | Sea salt |
| 1 1/2 | lb | Calves liver; very thinly sliced |
| 1 | c | Flour |
| 2 | c | Fine dry breadcrumbs |
| 1/4 | c | Butter or vegetable oil |
| 4 | lg | Shallots; peeled and diced |
| Juice and segments of 2 limes | ||
| 2 | ts | Brown sugar |
| 2 | Hard-boiled eggs |
INSTRUCTIONS
Beat the egg with a pinch of salt. Lightly flour the slices of liver, shake off the excess, and dip them first into the beaten egg and then into the breadcrumbs. In a large heavy skillet, over a medium-high heat, melt the butter and quickly sear the liver until brown on both sides. Turn the liver only once to avoid overcooking. Remove the liver to a platter and cover with loosely tented foil to keep warm. To the same skillet, over a low heat, add the shallots and cook 3 to 4 minutes. Add the lime juice and sugar, stirring until the sugar is dissolved. Add the lime segments. Pour this mixture over the liver and garnish with slices of hardcooked egg. Serve with braised green cabbage. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6271 broadcast 04-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-30-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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