OS daily 18th Sept 07

grannybroon

Because not showing posting again - other recipes too.

GB

Italian Liver Serves 4

¾ lb liver ¼ pint stock
½ pint milk 2 tsp tomato purée
1oz flour 1 clove garlic, finely chopped
Salt & pepper Mixed dried herbs to taste
1½ oz butter 2 tbsp fresh cream
1lb onions, sliced Chopped parsley

Cut liver into 1” squares, and soak in milk for 1 hour.
Melt butter in frying pan, and add liver. Brown on all sides, then remove from pan.
Fry onions until tender.
Stir in stock, milk, tomato purée, garlic & herbs, and bring to boil, stirring.
All liver to sauce, cover pan and cook gently for 10-15 minutes.
Season to taste, and serve sprinkled with parsley.
Serve with spaghetti and courgettes.

Russian Liver (variation)

Fry 4oz mushrooms with onions and leave out the herbs.
When serving, trickle over cream soured with 1 tsp lemon juice.



Leek & Bacon Flan Serves 4

Shortcrust pastry, using 6oz plain flour, to line flan dish or ring.

Filling: 6 small leeks 2 standard eggs
3 rashers bacon ¼ pint milk
½ oz butter ½ level tsp salt
Pepper to taste

Prepare moderate oven (180° or gas mark 5).
Wash leeks thoroughly and slice into thin rings.
Cut bacon into strips.
Melt butter in saucepan, add leeks and cook for a few minutes.
Place leeks and bacon in flan case.
Beat eggs, milk, salt and pepper together. Pour into flan case.
Bake in centre of oven for 25 minutes. Remove flan ring, if used, and bake for another 15 minutes until firm to touch and golden brown.

Serve with jacket potatoes & baked tomatoes.