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PrintLIVER A LA CREME
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the butter and oil until butter is frothy, add the liver and cook quickly until brown on all sides. Remove with a slotted spoon and set aside.
- Add the onions to the pan and cook gently until tender and lightly colored. Return liver and any juices from it to the pan, increase heat and stir fry for 1 minute.
- Reduce heat, stir in cream, lemon rind, sage, parsley and salt and pepper to taste. Cook, stirring gently, until heated through.
- Serves immediately with plain boiled rice and Minted Peas.
INGREDIENTS
- 100 grams butter
- 2 tablespoon Cooking oil
- 700 grams calf's liver, cut into thin strips
- 4 medium onions, peeled and sliced into thin rounds
- 300 ml soured cream
- 1 teaspoon finely grated lemon rind
- 2 teaspoon chopped fresh sage or ½ teaspoon dried sage
- 2 tablespoon chopped parsley
- Salt and freshly ground pepper
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