Calf’s Liver with Avocado

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 12 thin slices of calf’s liver
  • 3 avocados, thinly sliced
  • ½ cup all-purpose flour
  • teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup butter
  • Juice of 2 lemons
  • ½ cup Beef Stock
  • ½ teaspoon dried thyme Chopped parsley


  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 avocados. Sprinkle with parsley.

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