Calves' Liver with Sherry Recipe
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Calves' Liver with Sherry

By: Pippy  
"Calve's liver may be an acquired taste, but do not reject it with too much haste; new cooking adventures rarely go to waste...this dish hails from Spain. Ole!"

Rating: This weblink has been rated 3 times with an average star rating of 5.0 Read Reviews (3)

Rate/Review | 208 people have saved this

What to Drink?

Wine Merlot
Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 onions, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • salt and pepper to taste
  • 1 cup sherry
  • 1 pound calves' livers
  • 1 tablespoon chopped fresh parsley
  • 4 thick slices French bread, cut into 1 inch cubes
  • 1/8 cup olive oil

Directions

  1. In a large skillet heat oil over medium high heat. Add onion and saute until translucent. Add thyme, basil, parsley and season with salt and pepper to taste. Add sherry, reduce heat to medium low and let all simmer.
  2. Meanwhile, cut liver into small pieces, about the size of large sugar lumps, and add liver pieces to skillet mixture. Cook all together, shaking skillet well, for 6 to 7 minutes. Add more sherry if mixture gets dry. Garnish with fresh chopped parsley and fried croutons and serve.
  3. To make croutons, drizzle olive oil over cubes of bread, toss to coat all sides. Cook croutons in a heavy skillet over medium heat until golden brown.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 428 | Total Fat: 15.7g | Cholesterol: 402mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2003 by DR. SHAW 
Thank you, Pippy for this great recipe. I admit, I didn't have fresh parsley,and I added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 26, 2008 by WWllVet Supporting Member (Click to learn more about Supporting Membership)
I am not a great fan of liver, but my wife loves it, so for her I decided to give it a try. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2007 by YLEEK 
Tyhis is fabulous!!! Doesn't even taste like liver. Thyme seems to be the key flavor to... MORE

 
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