Flambéed liver with cream

Flambéed liver with cream

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
500g calf liver, sliced
plain flour, seasoned
1 tablespoon oil
30g butter
1 tablespoon lemon juice
60ml brandy or whisky
125ml cream
freshly ground black pepper
salt

Method

  1. Turn liver slices in seasoned flour and pat off excess. Sauté liver slices in oil and butter for 1 minute, turn and sauté other side for 2 minutes.
  2. Pour over lemon juice and brandy or whisky, and set alight. Shake pan until flames die down, stir in cream, season to taste and serve immediately.
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