| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats |
6 |
Servings |
INGREDIENTS
| 6 |
sl |
Bacon, chopped |
| 1 |
c |
Chopped onion |
| 2 |
tb |
Flour |
| 2 |
ts |
Chicken bouillon mix |
| 1 1/2 |
c |
Milk |
| 1 1/2 |
lb |
Sliced beef liver |
INSTRUCTIONS
Cook bacon in a saucepan until crisp. Drain, reserving 3 tablespoons
drippings; set bacon aside. Saute onion in reserved drippings until
tender. Blend in flour and bouillon mix. Gradually stir in milk. Cook
over medium heat, stirring constantly, until mixture just comes to a boil
and thickens. Keep warm. Pan fry or broil liver to desired degree of
doneness. To serve pour sauce over individual servings of liver and top
with crisp bacon. Yield: 6 servings. Typed in MMFormat by
cjhartlin@email.msn.com Source: Ontario Milk Marketing Board
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Sep 13, 1999
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