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French-Fried Liver |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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French-Fried Liver |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1 lb Beef liver; sliced 1/2"thick
1/3 c All-purpose flour
1 ts Salt
1/8 ts Pepper
2 lb Shortening
1 c Sour cream
1/2 ts Curry powder
1 ts Parsley; chopped
1/4 ts Hot pepper sauce
1/2 ts Salt
Cut liver into strips about 1/4 inch wide and 3 inches long. Combine flour, salt, and pepper. Dredge lvier strips in seasoned flour. Fry in shortening at 350 degrees until brown, about 2 to 3 minutes. Drain on absorbent paper. Serve hot or cold with Fiesta Sour Cream Dip. Fiesta Sour Cream Dip: Combine sour cream, curry powder, parsley, hot sauce and salt. Mix well. Refrigerate until ready to serve.
Yield: about 1-1/4 cups.
From: Southern Living Magazine, October, 1972. Typed for you by Nancy Coleman.
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