Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Slices bacon 1/8 c Flour
2 lg Onions, cut in 1/4 inch 1/2 lg Avocado, peeled, pitted
-slices -sliced
Salt pepper 1/4 c Sour cream
3/4 lb Liver (2 slices, 1/2" thick) Cracked pepper

In a wide frying pan over medium heat, cook the bacon until crisp;
lift out, drain well, and keep warm. Pour off and reserve drippings;
add 2 T drippings and the onions to the pan and cook, stirring
frequently and adding more drippings as needed, for 25 to 30 minutes
or until onions are golden. Season to taste with salt and pepper.
Lift out an keep warm.
Remove membrane from liver; dredge each slice in flour, and shake
off excess. Add 3 to 4 T of the reserved drippings to the pan; add
liver and cook until browned on both sides but still pink in the
center when slashed.
To serve, evenly spoon onions onto 4 dinner plates; top each with a
liver slice and 3 bacon slices. Garnish evenly with avocado and
generous mounds of sour cream. Then sprinkle with the pepper
serve. From Lemoise Angier, Placerville, CA, in Sunset Magazine, Dec
'78. Submitted By TERRI WOLTMON On 04-03-95

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