Monday, October 31, 2011

Liver two ways

Speaking of my Gran Dad and liver. He preferred caves liver. (not as strong a flavor) He liked it done two different ways broiled (Brochettes de foie) or Fried à la Lyonaise. (Forte Sauté à la lyonaise) I will start w/the broiled one first.

Brochettes de foie
Wash and slice the live into pieces (about 3 inches long by 1/4 inch thick) Thread liver on a skewer so it won't curl.Season w/salt and pepper, brush lightly w/butter place under broiler. String (alternately) bacon atop the liver. Broil about 5 minutes

Fried à la Lyonaise
1lb of liver
1 Tbs butter
2 large onions (sliced)
1 tsp vinegar

Put the butter into the pan (heavy preferably) sauté the onions til golden brown. Take the liver which you have cut into simiar sized pieces. (1/2 inch instead of1/4 inch thick) seasoned w/salt and pepper. Lay over the onions stir well. Let fry about 3 minutes turn over and let fry about 3 more minutes.. Pour vinegar on top season again cover and let fry3-4 minutes. (liver cooks quickly be careful not to over cook; if one wanted shoe leather why cook just take off your shoe and eat!

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