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Liver Alive With Avocados

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      Title: LIVER ALIVE WITH AVOCADOS
 Categories: Beef, Main dish
      Yield: 4 Servings
 
      4    Servings
    1/2 c  All-purpose flour
      1 ts Salt
    1/4 ts Freshly ground black pepper
      6    Avocados
    1/4 c  Fresh lemon juice
     12 sl Calves liver, cut very
           -thinly
    3/4 c  Butter, divided
           Juice of 3 lemons
    1/2 c  Beef broth
      1 ts Minced fresh thyme or 1/2
           -tsp dried thyme
    1/2 c  Minced fresh parsley
      2 tb Dry white wine
 
  In flat dish, mix together flour, salt and pepper; set aside. Peel
  avocados and cut into thin slices. Sprinkle with 1/4 cup lemon juice;
  set aside. Thoroughly dry liver slices.  Dip slices of liver and
  avocado into seasoned flour and pat between hands to give them a thin
  dusting. Heat 4 Tbsp butter in heavy skillet until foam subsides.
  Saute liver and avocados quickly, a few at a time, about 1 1/2
  minutes per side or until liver is still pink in center.  Arrange
  liver and avocados alternately on heated platter; keep warm.
  
  In same skillet, melt 1/2 cup butter.  Heat until butter just browns.
  Add juice of 3 lemons, beef broth, thyme, parsley and wine. Stir to
  mix. When sauce is bubbling, pour over liver and avocados and serve.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
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