Liver alive with avocados

Yield: 1 servings

Measure Ingredient
4 eaches Servings
½ cup All-purpose flour
1 teaspoon Salt
¼ teaspoon Freshly ground black pepper
6 eaches Avocados
¼ cup Fresh lemon juice
12 slices Calves liver, cut very thinly
¾ cup Butter, divided
\N \N Juice of 3 lemons
½ cup Beef broth
1 teaspoon Minced fresh thyme or 1/2 tsp dried thyme
½ cup Minced fresh parsley
2 tablespoons Dry white wine

In flat dish, mix together flour, salt and pepper; set aside. Peel avocados and cut into thin slices. Sprinkle with ¼ 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 Tbsp butter in heavy skillet until foam subsides. Saute liver and avocados quickly, a few at a time, about 1½ minutes per side or until liver is still pink in center. Arrange liver and avocados alternately on heated platter; keep warm. In same skillet, melt ½ 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

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