Deviled Liver In Croustades Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Onions | 2 , sliced | |
| Butter/Margarine | 2 Tablespoon | |
| 1 pound beef, pork, calf's, or lamb liver, diced | ||
| All purpose flour | 2 Tablespoon | |
| 2 teaspoons powdered mustard | ||
| Hot water | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Dairy sour cream | 1/3 Cup (16 tbs) | |
| 4 croustades (toast cups) | ||
Directions
MAKING
1) In a skillet, heat 1 tablespoon butter and lightly brown onion in it.
2) Part on the sides of the skillet.
3) Add remaining butter.
4) Dredge liver in flour and brown on all sides.
5) Mix in mustard, water, salt, and pepper.
6) Stir and bring to boil.
SERVING
7) Top with sour cream and serve in croustades.
1) In a skillet, heat 1 tablespoon butter and lightly brown onion in it.
2) Part on the sides of the skillet.
3) Add remaining butter.
4) Dredge liver in flour and brown on all sides.
5) Mix in mustard, water, salt, and pepper.
6) Stir and bring to boil.
SERVING
7) Top with sour cream and serve in croustades.
Chef
