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Sweet And Sour Liver

Courses: Main Course
Serves: 6 people

Recipe Ingredients

1   Egg
1   Sea salt
1 1/2 lbs 681g / 24ozCalves liver, very thinly sliced
1 cup 62g / 2.2ozFlour
2 cups 292g / 10ozFine dry breadcrumbs
1/4 cup 59mlButter or vegetable oil
4 cups 584g / 20ozShallots - peeled and diced (large)
  Juice and segments of 2 limes
2 teaspoons 10mlBrown sugar
2   Hard-boiled eggs

Recipe Instructions

Beat the egg with a pinch of salt. Lightly flour the slices of liver, shake off the excess, and dip them first into the beaten egg and then into the breadcrumbs.

In a large heavy skillet, over a medium-high heat, melt the butter and quickly sear the liver until brown on both sides. Turn the liver only once to avoid overcooking. Remove the liver to a platter and cover with loosely tented foil to keep warm.

To the same skillet, over a low heat, add the shallots and cook 3 to 4 minutes. Add the lime juice and sugar, stirring until the sugar is dissolved. Add the lime segments. Pour this mixture over the liver and garnish with slices of hardcooked egg.

Serve with braised green cabbage.

This recipe yields 6 servings.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6271 broadcast 04-28-1997) - Downloaded from their Web-Site -


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