Swiss liver

Swiss liver

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
750g calf liver, cut into thin strips
plain flour, seasoned
60g butter
60ml oil
3 tablespoons onion, chopped
3 tablespoons parsley, chopped
freshly ground black pepper
250g light sour cream
salt

Method

  1. Dust liver strips with seasoned flour. Heat butter and oil in a frying pan. When hot and bubbly, add onion, parsley and liver strips. Sauté quickly, turning liver strips to brown on all sides. Do not overcook. Strips should be pink in centre. Season and add sour cream. Heat through, but do not boil. Serve on fried bread.
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