MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Liver Alive w/Avocados
Categories: Offal, Fruits, Citrus, Wine
Yield: 4 Servings

1/2 c A-P flour
1 ts Salt
1/4 ts Fresh ground black pepper
6 lg Avocados
1/4 c Fresh lemon juice
12 sl Calves liver; very thin cut
3/4 c Butter; divided
Juice of 3 lemons
1/2 c Beef broth
1 ts Minced fresh thyme
+=OR=+
1/2 ts Dried thyme
1/2 c Minced fresh parsley
2 tb Dry white wine

In flat dish, mix together flour, salt and pepper; set
aside. Peel avocados and cut into thin slices. Sprinkle
w/1/4 cup lemon juice; set aside. Thoroughly dry liver
slices.

Dip slices of liver and avocado into seasoned flour and
pat between hands to give them a thin dusting. Heat 4 Tb
butter in heavy skillet until foam subsides. Saute liver
and avocados quickly, a few at a time, about 1 1/2 min
per side or until liver is still pink in center. Arrange
liver and avocados alternately on heated platter; keep
warm.

In same skillet, melt 1/2 cup butter. Heat until butter
just browns. Add juice of 3 lemons, beef broth, thyme,
parsley and wine. Stir to mix. When sauce is bubbling,
pour over liver and avocados and serve.

Creme de Colorado Cookbook (1987)

From the collection of Jim Vorheis

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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