Post by lale on Nov 23, 2006 20:58:06 GMT 2
4 Servings
1 bunch of parsley
1 coffee cup of flour
1 lambs liver
1/2 glass oil
1/2 soup sthingy salt
2 onions, salt
To Prepare the Garnish:
Cut the onion in half, and then each half into very fine slices, and put into a bowl or soup dish. Sprinkle liberally with salt and knead the salted onion by hand until it becomes transparent and the water comes out of it. Fill the dish with water, then with your hand pressing on the onion, pour the water out. Repeat two more times. Chop the parsley very fine, add to the onion and mix together. The garnish is ready.
To Prepare the Liver:
Cut the liver into cubes the size of a large hazelnut and coat with flour. Fry the liver in oil, first on a low heat and finally on a high heat. Salt. Put the liver on a serving dish and cover with the previously prepared garnish.
1 bunch of parsley
1 coffee cup of flour
1 lambs liver
1/2 glass oil
1/2 soup sthingy salt
2 onions, salt
To Prepare the Garnish:
Cut the onion in half, and then each half into very fine slices, and put into a bowl or soup dish. Sprinkle liberally with salt and knead the salted onion by hand until it becomes transparent and the water comes out of it. Fill the dish with water, then with your hand pressing on the onion, pour the water out. Repeat two more times. Chop the parsley very fine, add to the onion and mix together. The garnish is ready.
To Prepare the Liver:
Cut the liver into cubes the size of a large hazelnut and coat with flour. Fry the liver in oil, first on a low heat and finally on a high heat. Salt. Put the liver on a serving dish and cover with the previously prepared garnish.