Ingredients
500 g liver (beef, pork, lamb)
1 onion
2 links root soup (carrot, slices of chervil, parsnip)
flour
salt
pepper
parsley
60 g butter
Method
The liver is cleaned, cut into slices, which are rolled in flour and fried in half of the butter, which is then removed in a heated plate and scatter with salt and pepper. Of fat from frying add the separated oil and sauté onions consistently and root soup, chopped and savory. When tender, to scatter pepper and chopped parsley and served with roasted liver.
Containers:
Difficulty
Average
Tested
0 users
Source
"La Minutes" Sofia Smolnitska, 1988