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Calf's Liver, Alsatienne

  • calf's liver
  • French mustard
  • Flour
  • Butter
Cut calf's liver into nice slices. Spread some French mustard on both sides, dredge pieces with flour; fry crisp on both sides. Arrange on platter. Put some more butter into the pan and when browned, pour atop the liver.
Submitted by Cassyjean - Torrington, CT Jun 1, 2009
15 min 30 min 45 min


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