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
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
French Peas (Card #92)
Jellied Lime-Cucumber Salad
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.
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.