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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Liver Alive w/Avocados   
    Categories: Offal, Fruits, Citrus, Wine   
         Yield: 4 Servings   
       
       1/2 c  A-P flour   
         1 ts Salt   
       1/4 ts Fresh ground black pepper   
         6 lg Avocados   
       1/4 c  Fresh lemon juice   
        12 sl Calves liver; very thin cut   
       3/4 c  Butter; divided   
              Juice of 3 lemons   
       1/2 c  Beef broth   
         1 ts Minced fresh thyme   
              +=OR=+   
       1/2 ts Dried thyme   
       1/2 c  Minced fresh parsley   
         2 tb Dry white wine   
       
     In flat dish, mix together flour, salt and pepper; set   
     aside. Peel avocados and cut into thin slices. Sprinkle   
     w/1/4 cup lemon juice; set aside. Thoroughly dry liver   
     slices.   
        
     Dip slices of liver and avocado into seasoned flour and   
     pat between hands to give them a thin dusting. Heat 4 Tb   
     butter in heavy skillet until foam subsides. Saute liver   
     and avocados quickly, a few at a time, about 1 1/2 min   
     per side or until liver is still pink in center. Arrange   
     liver and avocados alternately on heated platter; keep   
     warm.   
        
     In same skillet, melt 1/2 cup butter. Heat until butter   
     just browns. Add juice of 3 lemons, beef broth, thyme,   
     parsley and wine. Stir to mix. When sauce is bubbling,   
     pour over liver and avocados and serve.   
        
     Creme de Colorado Cookbook (1987)   
        
     From the collection of Jim Vorheis   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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