CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
4 |
sl |
Calf's liver. |
1 |
bn |
Parsley. |
1 |
|
Garlic clove. |
2 |
tb |
Groundnut oil. |
100 |
g |
Butter. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Peel the garlic. Wash the parsley and put it through the foodmill
with the garlic. Crush the butter with a fork, adding the parsley and
garlic and mixing together well.
2 Put the butter mixture onto a piece of greaseproof paper and shape
into a rectangle. Put into the refrigerator to harden.
3 Cook the liver slices for 3 minutes on each side in a very little
oil, without searing them. Season after the first 3 minutes.
4 Place the slices of liver on a serving dish. Cut the parsley and
garlic butter into four pieces and place one on each slice of liver.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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