Devilled liver on croustades

Devilled liver on croustades

By
From
Encyclopedia of Food and Cookery
Serves
4

A delicious light lunch or supper dish.

Ingredients

Quantity Ingredient
125ml oil
4 slices bread, cut 2 cm thick
60g butter
2 onions, sliced
500g beef, pork, calf or lamb liver, diced
2 tablespoons plain flour
2 teaspoons dry mustard
250ml water, hot
1/2 teaspoon salt
freshly ground black pepper
125g light sour cream

Method

  1. First make the croustades. Heat oil in a frying pan and fry bread until golden and crisp. Drain on crumpled paper towels and keep hot until required. Pour oil from pan and add half the butter. When melted, add onions and fry until browned. Push onions to side of pan and add remaining butter.
  2. Coat liver in flour and brown in the butter, adding more butter if needed. Add mustard, water, salt and pepper. Heat gently until sauce thickens, stirring constantly. Add sour cream and serve on croustades.
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