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 Jun 1, 2009
15 min 30 min 45 min
15 min 30 min 45 min