he tough outer membranes from liver.
In a heavy skillet
Coat liver in mixture of flour, salt and pepper.
Set aside. Saute onion in butter until tender.
Add liver and brown lightly on both sides.
Dissolve bouillon in boiling water.
Add mushrooms, bouillon, wine and basil.
Cover and simmer 15
minutes or until liver is tender.
Serves 4.
Heat 21/2 tablespoons of the butter in a heavy iron skillet, and when it begins to froth, brown the slices of liver quickly on both sides.
Remove and place on an oven-proof platter.
Grill hte bacon and place on top of the liver.
Melt the rest of the butter in the skillet.
Add the remaining ingredients.
Let come to a boil.
Pour over the liver and bacon.
Place the platter in a preheated 300\u00b0 oven for 20 minutes.
Serve at once.
Wash liver, put in a zip bag
abobs- Wrap each piece of liver with a strip of bacon
br>Lightly salt and pepper liver slices (I cut long slices
Cut the liver into serving size pieces.
Coat liver in mixture of flour, salt and pepper.
Set aside. Saute onion in butter until tender.
Add liver and brown lightly on both sides.
Dissolve bouillon in boiling water.
Add mushrooms, bouillon, wine and basil.
Cover and simmer 15
minutes or until liver is tender.
Serves 4.
Saute onions in butter with sage.
Cut calf liver into thin strips.
Combine flour, salt and pepper.
Coat liver with mixture. Add to onions.
Cook over high heat for 5 minutes, stirring constantly.
Put liver on warm serving platter.
To pan, add minced parsley, beef stock and dry wine.
Cook 1 minute, stirring in all the brown glaze from bottom of pan.
Pour over the liver and onions.
Serve immediately.
pepper and salt.
Dredge liver in flour mixture.
In
paper bag.
Add liver and coat well, shake off
Cut the liver in very fine slices.
Put the liver into the white wine with the 2 cloves garlic, bay leaf, salt and pepper and vinegar and marinate for 24 hours.
Melt the butter and add the 1 clove garlic and a little of the marinade. Let this boil for a few minutes and then keep adding more marinade, little by little, while the sauce boils.
In the end, add the liver and any remaining sauce and continue cooking until liver is done to your taste (5-7 minutes).
In a casserole dish place liver and cover with milk use
Heat the oil in a saucepan and saute the garlic until it is lightly browned.
Add the salt, cinnamon, and tomato paste and cook for 2 minutes, stirring well.
Add the liver and the water and continue to cook until the liver is cooked to taste.
Serve hot with white rice.
alt and pepper.
Pat liver dry and add to flour
Season liver with salt and cayenne.
Preheat frypan.
Melt butter and saute onions until tender.
Add liver and brown on all sides.
Add mushrooms with liquid.
Reduce heat, simmer covered for 8 to 10 minutes.
Stir in sour cream and continue cooking for an additional 8 to 10 minutes.
Stir in Worcestershire sauce.
Roll each slice of liver in flour, seasoned with salt and pepper.
Heat cooking oil.
Brown liver on each side, about 2 minutes.
Serve with onion rings (fried).
Saute onion and apple sliced in 4 T. butter until limp.
Remove and set aside.
Dust liver in flour.
Season to taste.
Brown in remaining 4 T. butter for 4 minutes on each side.
Remove and set aside.
Add wine and apple cider.
Reduce to half.
Add flour to water and beef base.
Mix well.
Add onions and apples.
Heat thoroughly.
Add liver and heat untilmeat is heated through.
Serve immediately.
Heat the oil.
Fry garlic and onions until softened.
Add mushrooms, and brown lightly.
Remove vegetables from pan.
Add liver to pan and fry for a few minutes.
Return vegetables to pan.
Add the stock and wine.
Simmer for 15 minutes.
Remove from heat and stir in sour cream and mustard.
Serve.
Melt fat; add onion and green pepper and cook for ten minutes.
Add next six ingredients and cook over low heat for about an hour.
Dip sliced liver in flour and saute in hot olive oil until browned on both sides.
Season with salt and pepper.
place on heated platter and pour hot sauce over the top.
Garnish with parsley and serve.