Calf Liver a La Madame Begue

Submitted by Molly53

"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."

 

• Ready In: 2hrs 1min
• Ingredients: 6
• Serves: 4

ingredients

• 453.59 g calf liver, cut into 1 inch cubes
• salt and pepper
• 2 small onions, peeled and sliced
• lemon slice
• 2 sprig parsley
• oil or fat, for frying

directions

1. Sprinkle liver with salt and pepper; cover with onions and parsley.
2. Let stand for two hours in the refrigerator.
3. Preheat your oil to 375F; fry liver for one minute.
4. Drain on paper towels and garnish with lemon and parsley.