Potted Liver Danish Style
|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)|
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.
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