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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Liver with Lemon Butter Recipe

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This recipe for Liver with Lemon Butter is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 C Flour
1/2 t Salt
1/8 t Pepper
1 lbs Liver, thinly sliced
1 egg, slightly beaten
1/2 Saltine Cracker crumbs
6 T Butter
3 t Lemon Juice
1 t Sugar
Directions:
Directions:
Combine flour, salt and pepper; dredge liver to with flour mixture until coated completely. Dip each floured liver slice in beaten egg, then evenly coat completely with cracker crumbs.

Over medium heat, heat 4 tablespoons of butter in a wide pan. Saute liver slices quickly until nicely browned on both sides and still pink and juicy inside, about 3-4 minutes.

Remove liver to serving plate and cover with foil. Place in a heated oven and keep warm. Melt remaining butter in the pan, add lemon juice and sugar and stir until dissolved. Pour the sauce over the liver and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Don't turn your nose up to this recipe. Even if you think you don't like liver, this could change your mind.

 

 

 

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