Liver Piquant
- Main Ingredient: Rice and Grains Potatoes
- Course: Various Main Dishes
- Yield:
Liver Piquant ingredients
- 1⁄2 lb Beef liver; sliced
- 1⁄2 t Salt
- All-purpose flour
- 2 T butter
- 1 T All-purpose flour
- 1⁄2 c water
- 1 t Lemon juice; freshly squeezd
- 4 Stuffed olives; sliced
- 1⁄4 c Mushrooms; canned
- 1⁄2 t worchestershire sause
- Rice (or potatoes)
Cooking Liver Piquant
1. Dip slices of liver in salted flour and pan-fry in butter for 6 to 7 minutes or until browned.
2. Do not overcook.
3. Remove to hot plate.
4. Stiri 1 tablespoon flour into pan, add water, and stir until thickened.
5. Add lemon juice, olives, mushrooms, and worcestershire sauce and blend well.
6. When thoroughly heated, serve as a gravy with the liver.
7. Serve with rice or potatoes.
8. SOURCE: Southern Living Magazine, October, 1972.
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