| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
Sainsbury2, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
pk |
Lambs liver; sliced |
| 2 |
tb |
Plain flour |
| 1/2 |
ts |
Dried mixed herbs |
| 300 |
ml |
Stout or ale; (1/2 pint) |
| 1 |
tb |
Worcestershire sauce |
| 8 |
|
Thick slices French bread |
| 25 |
g |
Butter; softened (1oz) |
| 1 |
tb |
Coarse grain mustard |
INSTRUCTIONS
MUSTARD BREAD
1. Coat the liver slices in the flour seasoned with the dried herbs, salt
and freshly ground black pepper.
2. Heat the oil in a large frying pan, add the liver and fry for 2-3
minutes until evenly browned.
3. Add the ale and Worcestershire sauce, simmer gently for 10 minutes,
stirring occasionally.
4. Meanwhile, lightly brown one side of the bread under a preheated hot
grill.
5. Mix together the butter and mustard and spread on the untoasted side of
each slice of bread and grill for a further 2 minutes.
6. Serve the liver with the bread slices and garnish with flat leaf parsley
sprigs.
Converted by MC_Buster.
NOTES : This dish makes a tasty change to more traditional offal recipes.
Delicious served with julienne of vegetables and creamed potatoes.
Converted by MM_Buster v2.0l.
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