Calf Liver a La Madame Begue |
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Prep Time: 120 Minutes Cook Time: 1 Minutes |
Ready In: 121 Minutes Servings: 4 |
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Calf's liver is sweeter and more tender than beef liver. This recipe comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 lb calf liver, cut into 1 inch cubes |
salt and pepper |
2 small onions, peeled and sliced |
lemon slice |
2 sprigs parsley |
oil or fat, for frying |
Directions:
1. Sprinkle liver with salt and pepper; cover with onions and parsley.
2. Let stand for two hours in the refrigerator.
3. Preheat your oil to 375F; fry liver for one minute.
4. Drain on paper towels and garnish with lemon and parsley.
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