Calf’s Liver with Avocado “Four Seasons”

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 12 thin slices calf’s liver
  • 12 thin slices avocado pear (2-3 avoc

Method

Peel avocados and remove stones; slice thinly. Brush each slice with a little lemon juice to preserve colour. Slice calf’s liver thinly. Dip sliced avocado and calf’s liver in flour well seasoned with salt and freshly ground black pepper. Sauté very quickly in a little butter. Arrange on platter. Brown remaining butter in saucepan; add remaining lemon juice, beef or veal stock, and thyme. Pour