| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Servings |
| 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 6 |
|
Avocados |
| 1/4 |
c |
Fresh lemon juice |
| 12 |
sl |
Calves liver, cut very thinly |
| 3/4 |
c |
Butter, divided |
|
|
Juice of 3 lemons |
| 1/2 |
c |
Beef broth |
| 1 |
ts |
Minced fresh thyme or 1/2 tsp dried thyme |
| 1/2 |
c |
Minced fresh parsley |
| 2 |
tb |
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
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”