| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Niger |
Toohot09 |
6 |
servings |
INGREDIENTS
| 1 |
|
Egg |
| 1 |
pn |
Sea salt |
| 1 1/2 |
lb |
Calves liver; very thinly sliced |
| 1 |
c |
Flour |
| 2 |
c |
Fine dry breadcrumbs |
| 1/4 |
c |
Butter or vegetable oil |
| 4 |
lg |
Shallots; peeled and diced |
|
|
Juice and segments of 2 limes |
| 2 |
ts |
Brown sugar |
| 2 |
|
Hard-boiled eggs |
INSTRUCTIONS
Beat the egg with a pinch of salt. Lightly flour the slices of liver, shake
off the excess, and dip them first into the beaten egg and then into the
breadcrumbs. In a large heavy skillet, over a medium-high heat, melt the
butter and quickly sear the liver until brown on both sides. Turn the liver
only once to avoid overcooking. Remove the liver to a platter and cover
with loosely tented foil to keep warm. To the same skillet, over a low
heat, add the shallots and cook 3 to 4 minutes. Add the lime juice and
sugar, stirring until the sugar is dissolved. Add the lime segments. Pour
this mixture over the liver and garnish with slices of hardcooked egg.
Serve with braised green cabbage. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6271 broadcast 04-28-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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