Liver Etoufee - Liver and Onions with a new twist

1. 1

   Prepare 2 large servings of your favorite white rice and keep warm.

2. 2

   In skillet fry bacon lardons crisp.

3. 3

   Remove bacon and drain.

4. 4

   Bread the liver pieces in flour, salt, and pepper.

5. 5

   Fry the liver pieces in the bacon drippings.

6. 6

   Remove the liver pieces and drain.

7. 7

   Add 4 tbsp (60 ml).

8. 8

   flour to the drippings and brown to make a peanut butter colored roux.

9. 9

   Add the stock all at once and thicken to a gravy.

10. 10

    Reduce heat add bacon and liver back to the pan.

11. 11

    Season with cayenne and a trace of garlic.

12. 12

    Cover and cook on very low heat for 10 minutes.

13. 13

    Check for salt add a little more, a splash of milk, and the butter.

14. 14

    When thick and tasty serve over the rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.