Crispy Topped Liver
|Lamb liver||1⁄2 Pound, sliced|
|Onion||1 Small, chopped|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Red pepper||1⁄2 , seeded and chopped|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Dried mixed herbs||1 Teaspoon|
|Egg||1 , beaten|
|Parsley sprigs||1 , garnish|
Melt the margarine in a frying pan and fry the liver for 15 minutes, turning once.
Remove from the pan with a slotted spoon and keep hot in an ovenproof dish.
Add the onion, mushrooms and red pepper to the pan and saute for 3 minutes.
Stir in the breadcrumbs, herbs, beaten egg and salt and pepper to taste.
Continue to cook, stirring, for 2 minutes.
Spoon the mixture over the liver and cook under a preheated moderate grill (broiler) for 3 to 5 minutes until the topping is crisp and golden brown.
Serve hot, garnished with parsley sprigs.
Cooking time: 25 minutes