Liver With Green Onion Sauce
|Green onions||2 Bunch (200 gm)|
|Butter/Margarine/ salad oil||4 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Calf's liver/Baby beef liver||1 Pound, cut 1/4-inch thick|
Thinly slice green onions, including about 3 inches of the green tops.
In a medium-sized frying pan that has a cover, saute the onions in 2 tablespoons of the butter over medium heat until tender, but not browned.
Stir in the flour, salt, pepper, and nutmeg.
Remove from heat and gradually stir in the milk.
Cook, stirring, until slightly thickened.
Reduce heat to warm and cover pan while you cook liver.
Arrange liver on a greased broiler pan, brush with remaining 2 tablespoons butter, melted; broil 3 to 4 inches from heat in a preheated broiler.
Cook about 2 minutes on each side, until browned, but still slightly pink inside.
Cut liver slices into strips; add liver and all the pan juices to the onion sauce.