Name: Calf’s Liver with Avocado
Yield: 6 servings
Ingredients: 1½ teaspoons salt; 1 cup butter; Juice of 2 lemons; ¼ teaspoon freshly ground black pepper; ½ cup all-purpose flour; ½ cup Beef Stock; 3 avocados, thinly sliced; ½ teaspoon dried thyme Chopped parsley; 12 thin slices of calf’s liver

Preparation info

6
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

12 thin slices of calf’s liver
3 avocados, thinly sliced
½ cup

Method

Dredge the liver and avocado slices with the flour seasoned with the salt and pepper. Heat half of the butter and sauté the liver and avocados very quickly on both sides. Transfer to a warm platter and keep hot.
Heat the remaining butter in a saucepan until lightly browned. Add the lemon juice, stock and thyme. When hot, pour over the liver and avocado

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Calf’s Liver with Avocado

Ingredients

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