Sautéed liver with basil

Sautéed liver with basil

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
500g calf or lamb liver, sliced
plain flour, seasoned
1 tablespoon oil
60g butter
2 tablespoons fresh basil, cut into thin strips

Method

  1. Turn liver slices in seasoned flour and pat off excess. Sauté in the oil and half the butter, then remove to a heated dish. Add remaining butter and basil to pan and heat for a few moments. Pour over liver and serve at once, with grilled or sautéed tomatoes.

Variation

  • Sautéed liver with herbs: Follow recipe for sautéed liver with basil, but substitute 2 teaspoons lemon juice and 2 tablespoons chopped fresh herbs (parsley, sage, oregano, thyme, chives) for basil.
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