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Name: Livers Carbonnade with Crusty Mustard Bread
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Coarse grain mustard; 2 tb Plain flour; MUSTARD BREAD; 1 pk Lambs liver; sliced; 300 ml Stout or ale; (1/2 pint); 1 tb Worcestershire Sauce; 1/2 ts Dried mixed herbs; 25 g Butter; softened (1oz); 8 Thick slices French bread

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INGREDIENTS

1 tb Coarse grain mustard
2 tb Plain flour
MUSTARD BREAD
1 pk Lambs liver; sliced
300 ml Stout or ale; (1/2 pint)
1 tb Worcestershire Sauce
1/2 ts Dried mixed herbs
25 g Butter; softened (1oz)
8 Thick slices French bread

Servings

INSTRUCTIONS

1. Coat the liver slices in the flour seasoned with the dried herbs, salt and freshly ground black pepper. 2. Heat the oil in a large frying pan, add the liver and fry for 2-3 minutes until evenly browned. 3. Add the ale and Worcestershire sauce, simmer gently for 10 minutes, stirring occasionally. 4. Meanwhile, lightly brown one side of the bread under a preheated hot grill. 5. Mix together the butter and mustard and spread on the untoasted side of each slice of bread and grill for a further 2 minutes. 6. Serve the liver with the bread slices and garnish with flat leaf parsley sprigs. NOTES : This dish makes a tasty change to more traditional offal recipes. Delicious served with julienne of vegetables and creamed potatoes.

NOTES

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Livers Carbonnade with Crusty Mustard Bread

1 tb Coarse grain mustard 
2 tb Plain flour 
  MUSTARD BREAD 
1 pk Lambs liver; sliced 
300 ml Stout or ale; (1/2 pint) 
1 tb Worcestershire Sauce 
1/2 ts Dried mixed herbs 
25 g Butter; softened (1oz) 
8  Thick slices French bread

1. Coat the liver slices in the flour seasoned with the dried herbs, salt  and freshly ground black pepper.    2. Heat the oil in a large frying pan, add the liver and fry for 2-3  minutes until evenly browned.    3. Add the ale and Worcestershire sauce, simmer gently for 10 minutes,  stirring occasionally.    4. Meanwhile, lightly brown one side of the bread under a preheated hot  grill.    5. Mix together the butter and mustard and spread on the untoasted side of  each slice of bread and grill for a further 2 minutes.    6. Serve the liver with the bread slices and garnish with flat leaf parsley  sprigs.        NOTES : This dish makes a tasty change to more traditional offal recipes.  Delicious served with julienne of vegetables and creamed potatoes.

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Nutrition

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Serving Size: 1 Serving (18g)
Recipe Makes: 4 servings

Calories: 19
Calories from Fat: 2 (11%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 84.3mg		3 %
Potassium 43.2mg		1 %
Total Carbohydrate 3.9g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 3.7g
Protein 0.6g		1 %
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.

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Calories per serving: 19

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