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Add a photoServings: 4
Ingredients
- 450 gm calves or possibly lambs liver cut into thin slices and then into 1cm strips
- 1 1/2 Tbsp. plain flour salt freshly grnd black pepper
- 1/2 tsp dry sage or possibly 1 tsp. finely minced fresh sage
- 25 gm butter
- 1 Tbsp. vegetable oil about 12 fresh sage leaves
- 120 ml condensed consomme
- 1 tsp lemon juice
- 4 x sage sprigs to garnish
Directions
- Toss the liver strips in the flour seasoned with salt pepper and the dry sage.
- Fry the coated liver in the butter and oil over moderate heat for 2 min.
- Turn the liver add in the sage leaves and cook for a further 2 min.
- Transfer the liver to a serving dish and throw away the sage leaves.
- Add in the consomme and lemon juice to the pan increase the heat and bring the sauce quickly to the boil stirring.
- Taste and add in salt and pepper.
- Garnish with the sage sprigs.
- As a good accompaniment you could cook a pan of long grain rice at the same time then the meat and rice should be ready together.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 4 servings | |
| Calories 78 | |
| Calories from Fat 75 | 96% |
| Total Fat 8.55g | 11% |
| Saturated Fat 3.5g | 14% |
| Trans Fat 0.09g | |
| Cholesterol 13mg | 4% |
| Sodium 135mg | 6% |
| Potassium 20mg | 1% |
| Total Carbs 0.18g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.04g | 0% |
| Protein 0.41g | 1% |
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