Calf’s Liver with Avocado “Four Seasons” from The Robert Carrier Cookbook by Robert Carrier
Peel avocados and remove stones; slice thinly. Brush each slice with a little lemon juice to preserve colour. Slice calf’s liver thinly. Dip sliced avocado and calf’s liver in flour well seasoned...
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Cooking tools:
- Pepper mill
- Pastry brush
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Serving platter
- Mixing bowl
- Spatula
Ingredients
- 8 tablespoons beef or veal stock
- ½ pound butter
- ½ teaspoon thyme
- salt
- freshly ground black pepper
- 12 thin slices avocado pear (2-3 avocados)
- juice of 3 lemons
- flour
- 12 thin slices calf’s liver
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