Mustard Liver
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
calf liver
|
* |
| ½ | cup |
bread crumbs
|
|
| 1 | teaspoon |
parsley leaves
minced |
|
| 1 | tablespoon |
prepared mustard
|
|
| 1 | tablespoon |
onions
minced |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
calf liver
|
* |
| 118 | ml |
bread crumbs
|
|
| 5 | ml |
parsley leaves
minced |
|
| 15 | ml |
prepared mustard
|
|
| 15 | ml |
onions
minced |
|
| 1 | each |
garlic cloves
minced |
|
| 15 | ml |
butter
|
|
Directions
Sprinkle liver with salt and pepper and broil each side once.
Sauté onion and garlic in half the butter, lightly.
Combine bread crumbs, mustard, parsley, onion and garlic in a bowl.
Place liver in a shallow casserole and top with mixture.
Add flakes of butter and broil until crumbs brown lightly.
