Try this Grilled Calves Liver with Madeira Sauce recipe, or contribute your own.
Suggest a better descriptionWash, dry and skin liver. Cut out any veins and sinew using a sharp pair of scissors. (Trimming liver properly is important.) Heat in heavy based frying pan until evenly hot. Add a small knob of butter and swirl round. Add 3-4 slices of liver and cook briefly until browned, approximately 1-2 minutes. Turn and cook on the other side. The liver should be just pink in the middle. Add Madeira to the pan, scraping up all the meaty bits into it. Check seasoning. Add a handful of chopped chives and serve with liver. Serve on a bed of braised red cabbage with bubble & squeak. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 1 | ||
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Calories: 131 | ||
Calories from Fat: 121 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 7.9g | 40 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 32.2mg | 10 % | |
Sodium 77.4mg | 3 % | |
Potassium 150.3mg | 4 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 1.6g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 131
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