Livers carbonnade with crusty mustard bread

4 servings

Ingredients

Quantity Ingredient
1 pack Lambs liver; sliced
2 tablespoons Plain flour
½ teaspoon Dried mixed herbs
300 millilitres Stout or ale; (1/2 pint)
1 tablespoon Worcestershire sauce
8 Thick slices French bread
25 grams Butter; softened (1oz)
1 tablespoon Coarse grain mustard

Directions

MUSTARD BREAD

1. Coat the liver slices in the flour seasoned with the dried herbs, salt and freshly ground black pepper.

2. Heat the oil in a large frying pan, add the liver and fry for 2-3 minutes until evenly browned.

3. Add the ale and Worcestershire sauce, simmer gently for 10 minutes, stirring occasionally.

4. Meanwhile, lightly brown one side of the bread under a preheated hot grill.

5. Mix together the butter and mustard and spread on the untoasted side of each slice of bread and grill for a further 2 minutes.

6. Serve the liver with the bread slices and garnish with flat leaf parsley sprigs.

Converted by MC_Buster.

NOTES : This dish makes a tasty change to more traditional offal recipes.

Delicious served with julienne of vegetables and creamed potatoes.

Converted by MM_Buster v2.0l.

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