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Liver a la Gourmet

January 27, 2015

liver_a_la_gourmet

2 cloves garlic, minced
1 medium onion, sliced
2 tbsp. butter or marg.
1/2 lb. mushrooms, quartered
2 8-oz cans tomato sauce
salt and pepper to taste
4 tbsp. flour
1 tsp. salt
dash pepper
1-1/2 lb. calf or beef liver, sliced
3 tbsp. butter

Saute garlic and onion in butter until tender and golden brown. Add mushrooms; cover and simmer 3 minutes. Stir in tomato sauce, salt and pepper, simmer gently another 5 minutes. Combine flour, salt and pepper; dredge liver slices. Brown liver in butter. Pour sauce over liver, cover and simmer for 5 minutes. 6 servings.

Suggested Menu and Preparation Schedule

Liver a la Gourmet
Onion-Mashed Potatoes
French Peas (Card #92)
Jellied Lime-Cucumber Salad
Jelly Roll

Early in the day or day before make Jellied Lime-Cucumber Salad and Jelly Roll or buy Jelly Roll.
 4:45PM     Start Onion-Mashed Potatoes
*5:00         Start Sauce of Liver
*5:15         Dredge and Fry Liver Slices
 5:30         Start French Peas
 5:40         Combine Liver and Sauce. Cook Slowly.
 5:45         Mash Potatoes
 5:55         Unmold Salad
 6:00         Bon Appetit! Enjoy Your Dinner!

After dinner serve Jelly Roll.

*May be prepared early in the day and refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!


©1972 Marjon Promotions Inc. All Rights Reserved.

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One Comment leave one →
  1. January 27, 2015 9:11 pm

    Welp. I was all set up to snark (with a name like “Liver a la Gourmet” who could resist?) but it actually looks GOOD! Good looking photos=1; horrendous looking photos=infinity.

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