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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: 
45 Minutes
Servings: 
4

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 816 Calories from Fat 543

% Daily Value*

Total Fat 61 g94%

Saturated Fat 29.5 g147.4%

Trans Fat 0 g

Cholesterol 136.8 mg45.6%

Sodium 560.5 mg23.4%

Total Carbohydrates 33 g11.1%

Dietary Fiber 4.1 g16.3%

Sugars 8.4 g

Protein 36 g71.7%

Vitamin A 2453.1% Vitamin C 31.5%

Calcium 9.8% Iron 120.8%

*Based on a 2000 Calorie diet

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Potted Liver Danish Style Recipe