Calf’s Liver with Avocado “Four Seasons”

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

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


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