Livers carbonnade with crusty mustard bread
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Lambs liver; sliced |
| 2 | tablespoons | Plain flour |
| ½ | teaspoon | Dried mixed herbs |
| 300 | millilitres | Stout or ale; (1/2 pint) |
| 1 | tablespoon | Worcestershire sauce |
| 8 | Thick slices French bread | |
| 25 | grams | Butter; softened (1oz) |
| 1 | tablespoon | Coarse grain mustard |
Directions
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.