| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Servings |
| 1/2 |
c |
All-purpose flour |
| 1 |
t |
Salt |
| 1/4 |
t |
Freshly ground black pepper |
| 6 |
|
Avocados |
| 1/4 |
c |
Fresh lemon juice |
| 12 |
|
Calves liver, cut very |
|
|
thinly |
| 3/4 |
c |
Butter, divided |
|
|
Juice of 3 lemons |
| 1/2 |
c |
Beef broth |
| 1 |
t |
Minced fresh thyme or 1/2 |
|
|
tsp dried thyme |
| 1/2 |
c |
Minced fresh parsley |
| 2 |
T |
Dry white wine |
INSTRUCTIONS
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 From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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