Liver Alive with Avocados

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.