Liver Alive with Avocados
Yield
4 servingsPrep
25 minCook
5 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 6 | each |
avocados
|
|
| ¼ | cup |
lemon juice
fresh |
|
| 12 | slices |
calves liver
cut very thinly |
* |
| ¾ | cup |
butter
divided |
|
| 3 | each |
lemons
juice of |
|
| ½ | cup |
beef stock
|
|
| 1 | teaspoon |
thyme
fresh, minced |
*
|
| ½ | cup |
parsley leaves
minced fresh |
|
| 2 | tablespoons |
white wine
dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 6 | each |
avocados
|
|
| 59 | ml |
lemon juice
fresh |
|
| 12 | slices |
calves liver
cut very thinly |
* |
| 177 | ml |
butter
divided |
|
| 3 | each |
lemons
juice of |
|
| 118 | ml |
beef stock
|
|
| 5 | ml |
thyme
fresh, minced |
*
|
| 118 | ml |
parsley leaves
minced fresh |
|
| 3E+1 | ml |
white wine
dry |
|
Directions
In flat dish, mix together flour, salt and pepper; set aside.
Peel avocados and cut into thin slices.
Sprinkle with ¼ 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 tablespoons butter in heavy skillet until foam subsides.
Sauté liver and avocados quickly, a few at a time, about 1½ 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 ½ 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.
