Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Servings 3/4 c Butter, divided
1/2 c All-purpose flour Juice of 3 lemons
1 t Salt 1/2 c Beef broth
1/4 t Freshly ground black pepper 1 t Minced fresh thyme or 1/2
6 ea Avocados -tsp dried thyme
1/4 c Fresh lemon juice 1/2 c Minced fresh parsley
12 sl Calves liver, cut very 2 T Dry white wine
-thinly

In flat dish, mix together flour, salt and pepper; set aside. Peel
avocados and cut into thin slices. Sprinkle with 1/4 cup lemon
juice; set aside. Thoroughly dry liver slices. Dip slices of liver
and avocado into seasoned flour and pat between hands to give them a
thin dusting. Heat 4 Tbsp butter in heavy skillet until foam
subsides. Saute liver and avocados quickly, a few at a time, about 1
1/2 minutes per side or until liver is still pink in center. Arrange
liver and avocados alternately on heated platter; keep warm. In same
skillet, melt 1/2 cup butter. Heat until butter just browns. Add
juice of 3 lemons, beef broth, thyme, parsley and wine. Stir to mix.
When sauce is bubbling, pour over liver and avocados and serve. Creme
de Colorado Cookbook (1987) From the collection of Jim Vorheis

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