| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dishes, Beef |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef liver — sliced 1/2" |
|
|
Thick |
| 1 |
tb |
Butter |
| 1 |
tb |
Cooking oil |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Beef stock |
| 2 |
tb |
Dijon mustard |
| 3/4 |
c |
Whipping cream |
INSTRUCTIONS
Heat butter and oil over high heat in large frying pan until foam begins to
subside. Sift flour onto large plate and dredge liver in flour. Saute liver
for two minutes on each side, regulating heat to keep butter and oil very
hot, but not burning. Remove liver to holding plate. Add stock to pan and
boil down rapidly until reduced by half. Add cream and boil until thickened
to coat spoon nicely. Off heat, whisk in the Dijon mustard. Spoon sauce
over liver and serve.
Recipe By : Robert Boston
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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