2 hrs 1 min
Calf's liver is sweeter and more tender than beef liver. This recipe comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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- 1Sprinkle liver with salt and pepper; cover with onions and parsley.
- 2Let stand for two hours in the refrigerator.
- 3Preheat your oil to 375F; fry liver for one minute.
- 4Drain on paper towels and garnish with lemon and parsley.
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Nutritional Facts for Calf Liver a La Madame Begue
Serving Size: 1 (40 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 173.0
- Calories from Fat 49
- Total Fat 5.5 g
- Saturated Fat 1.7 g
- Cholesterol 377.4 mg
- Sodium 88.3 mg
- Total Carbohydrate 6.8 g
- Dietary Fiber 0.5 g
- Sugars 1.5 g
- Protein 22.8 g
The following items or measurements are not included: