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Potted Liver Danish Style

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Ingredients
  Carrots 2 Large, thinly sliced
  Onions 3 Medium, sliced
  Salt pork/Danish bacon 1⁄4 Pound, cubed
  Liver 1 1⁄4 Pound, cut into 1 1/2-inch slices
  All-purpose flour 3 Tablespoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Heavy cream 1 Cup (16 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Cook carrots and onions with salt pork or bacon until tender, stirring occasionally.
Do not brown.
Dredge liver with flour.
In another pan, heat butter and cook liver in it until browned on all sides, about 5 minutes.
Add salt and pepper to taste.
Combine vegetables, liver, and the pan juices in one skillet.
Simmer, covered, over low heat for about 10 minutes.
Add cream and bring just to a gentle boil.
Sprinkle with parsley and serve in casserole with boiled potatoes on the side.
Makes 4 to 6 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pork
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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