French liver: a recipe for a popular hot dish
French liver. Source: en.wikipedia.org
To get a soft and juicy liver, you shouldn't fry or bake it for a long time. First, fry the liver in breading, then bake it in the oven under a vegetable and cheese coat. You can use both beef and pork liver for this dish. SSPDaily tells about it.
- Peel the liver from the film. Wash it and cut into pieces about one centimeter thick.
- Mix the flour with salt and ground pepper.
- Add salt to the eggs and beat with a whisk.
- Dredge each piece of liver in flour on all sides, then in the egg mixture. Put them in a hot frying pan with oil and fry for one minute on each side. Then place in a baking dish.
- Grate the cheese on a coarse grater.
- Peel the onions and carrots. Cut the onion into small cubes and grate the carrots on a coarse grater.
- Fry the onion in a frying pan with vegetable oil until transparent, followed by the carrots, and fry until tender. Cool and add sour cream, salt, and then mix.
- Put the vegetable filling on each piece of liver and sprinkle with cheese.
- Bake in a preheated oven to 180 degrees for 15 minutes.
Tips:
- Freeze the liver a little, so it can be easily sliced.
