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02 January 2013,23:47 by
J.Sujatha

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CALVES LIVER FLORENTINE

In calves’ liver Florentine, you can taste the spinach with nutmeg. You can say that it is mouth-watering because of its cheese. The yogurt makes the liver and spinach creamy. Try it and surely you will find it delicious.
Serves :
8

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Season the spinach with nutmeg, salt and pepper; spoon into a lightly greased heatproof dish.
  • Saute the slices of liver gently in the margarine and oil, along with the sage and garlic, until sealed on all sides.
  • Spoon the liver and its juices over the spinach.
  • Beat the yogurt with the egg yolk and spoon evenly over the liver and spinach; sprinkle with the cheese.
  • Place under a preheated grill until the sauce is lightly golden and bubbling.
  • Serve immediately while piping hot.

INGREDIENTS

  • 1½ kg fresh spinach, cooked and thoroughly drained
  • Freshly ground nutmeg
  • Salt
  • Freshly ground black pepper
  • 750 grams calves' liver, cut in thin slices
  • 30 grams margarine
  • 4 tablespoons Cooking oil
  • 2 tablespoon chopped sage
  • 2 clove garlic, peeled and crushed
  • 300 ml plain low-fat yogurt
  • 2 egg yolk
  • 100 grams cheese, grated

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