| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Campanile |
4 |
Servings |
INGREDIENTS
| 4 |
|
Calf's liver. |
| 1 |
|
Parsley. |
| 1 |
|
Garlic clove. |
| 2 |
T |
Groundnut oil. |
| 100 |
g |
Butter. |
|
|
Salt, pepper. |
INSTRUCTIONS
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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