Liver Alive With Avocados

Recipe Ingredients

4
1/2 cup	31g / 1.1oz	All-purpose flour
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly ground black pepper
6		Avocados
1/4 cup	59ml	Fresh lemon juice
12		Calves liver - cut very
3/4 cup	148g / 5.2oz	Butter - divided
3		Lemons - juice of
1/2 cup	118ml	Beef broth
1 teaspoon	5ml	Minced fresh thyme or 1/2 - tsp dried thyme
1/2 cup	46g / 1.6oz	Minced fresh parsley
2 tablespoons	30ml	Dry white wine

Recipe Instructions

In flat dish, mix together flour, salt and pepper; set aside. Peel avocados and cut into thin slices. Sprinkle with 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 Tbsp butter in heavy skillet until foam subsides. Saute liver and avocados quickly, a few at a time, about 1 1/2 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 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)

Source:
Lisa Crawley

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