Livers carbonnade with crusty mustard bread

Yield: 4 servings

Measure 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 \N Thick slices French bread
25 grams Butter; softened (1oz)
1 tablespoon Coarse grain mustard

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.

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