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    You are in: Home / Recipes / Iscas Com Elas a Lisboeta (Calf Liver, Lisbon Style) Recipe
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    Iscas Com Elas a Lisboeta (Calf Liver, Lisbon Style)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Member #610488's Note:

    Specialty of the Restaurant Taveres, Lisbon, Portugal and taken from a magazine article in my grandmothers recipe box. Recipe requires 24 hour marinade, not counted as part of the time. An optional item is 1/4 lb spleen pureed and added with the liver to the wine marinade.

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    Units: US | Metric


    1. 1
      Cut the liver in very fine slices.
    2. 2
      Put the liver into the white wine with the 2 cloves garlic, bay leaf, salt and pepper and vinegar and marinate for 24 hours.
    3. 3
      Melt the butter and add the 1 clove garlic and a little of the marinade. Let this boil for a few minutes and then keep adding more marinade, little by little, while the sauce boils.
    4. 4
      In the end, add the liver and any remaining sauce and continue cooking until liver is done to your taste (5-7 minutes).

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    Nutritional Facts for Iscas Com Elas a Lisboeta (Calf Liver, Lisbon Style)

    Serving Size: 1 (220 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 429.9
    Calories from Fat 153
    Total Fat 17.0 g
    Saturated Fat 9.0 g
    Cholesterol 407.9 mg
    Sodium 179.1 mg
    Total Carbohydrate 9.2 g
    Dietary Fiber 0.0 g
    Sugars 1.9 g
    Protein 22.9 g

    The following items or measurements are not included:

    calf liver

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