Calves' Liver with Sherry

Name: Calves' Liver with Sherry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams calves livers; 1 teaspoon dried basil; 1 teaspoon dried parsley; 1 teaspoon dried thyme; 4 slices thick slices French bread, cut into 1 inch cubes; 1 Tbsp chopped fresh parsley; 30 milliliters olive oil; 2 onions, chopped; 4 servings salt and pepper to taste; 237 milliliters sherry

Calves' Liver with Sherry is If you have salt and pepper, parsley, thyme, and a few other ingredients on hand, you can make it. To use up the french bread you could follow this main course with the French Bread Pudding as a dessert. It works best as a main course, and is done in approximately 30 minutes.

Instructions

In a large skillet heat oil over medium high heat.

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Cooking Oil

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Frying Pan

Add onion and saute until translucent.

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Onion

Add thyme, basil, parsley and season with salt and pepper to taste.

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Salt And Pepper

Parsley

Basil

Thyme

Add sherry, reduce heat to medium low and let all simmer.

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Sherry

Meanwhile, cut liver into small pieces, about the size of large sugar lumps, and add liver pieces to skillet mixture. Cook all together, shaking skillet well, for 6 to 7 minutes.

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Liver

Sugar

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Frying Pan

Add more sherry if mixture gets dry.

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Sherry

Garnish with fresh chopped parsley and fried croutons and serve.

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Croutons

Parsley

To make croutons, drizzle olive oil over cubes of bread, toss to coat all sides. Cook croutons in a heavy skillet over medium heat until golden brown.

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Olive Oil