Calf’s Liver with Avocado

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

  1. 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.

  2. 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