Recipe 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!"
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salt and pepper to taste
chopped fresh parsley
4 thick slices
French bread, cut into 1 inch cubes
Thank you, Pippy for this great recipe. I admit, I didn't have fresh parsley,and I added green pepper, but it was fabulous. I made it in honor of a guest's request, not because I'm a fan, but that has changed. Maybe it was the fact that I used excellent sherry? Anyway, it was delicious. And after dinner, it looked less appetizing as a leftover, so I whirled it up and now I enjoy a wonderful pate. Thanks again!
Tyhis is fabulous!!! Doesn't even taste like liver. Thyme seems to be the key flavor to make this out standing!
I am not a great fan of liver, but my wife loves it, so for her I decided to give it a try. I followed the recipe exactly, except that I did not have French bread so used some Sour Dough that I had on hand, and it worked just fine.
I also did as Dr. Shaw , and turned the left-overs into a Pate for the wife, as she loves that also.
This is definately a keeper and will probably make it for the next family gathering just to turn it into the Pate just for the pre dinner appitizers.
Loved it! I have made this 3 times so far. I once substituted chicken broth for the sherry and wasn't nearly as good.
I thought I would try something new on my family. Needless to say that all 5 of us do not like liver. We ended up getting pizza instead.
* Percent Daily Values are based on a 2,000 calorie diet.
Calves' Liver with Sherry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 135
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