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Liver Deluxe

A community recipe by

Not tested or verified by Nigella.com

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Introduction

The easy way to make heavenly gourmet out of liver.

The easy way to make heavenly gourmet out of liver.

Ingredients

Serves: 4

Metric Cups
  • 8 slices liver (well cleansed of viens & membranes)
  • 2 medium eggs
  • 165 millilitres plain flour
  • 2 medium onions
  • 250 millilitres double cream
  • 1 teaspoon salt
  • ⅔ teaspoon white pepper
  • butter
  • oil
  • 8 slices liver (well cleansed of viens & membranes)
  • 2 medium eggs
  • 5⅘ fluid ounces all-purpose flour
  • 2 medium onions
  • 8⅘ fluid ounces heavy cream
  • 1 teaspoon salt
  • ⅔ teaspoon white pepper
  • butter
  • oil

Method

Liver Deluxe is a community recipe submitted by MonaFinn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Gently whisk the eggs. Season the flour with salt and white pepper. Thinly slice the onions.
  • Put a large frying pan on medium-high heat. When it's nice and hot, add a splash of oil and a nice blob of butter. Dip the liver in the egg, then roll it in the flour and put in straight into the pan. Repeat with 1-2 liver slices (as many as your pan nicely fits at once),
  • turn when they've taken on a nice golden brown color and then set aside on a plate. Rinse the pan with a little water and start over with the next slices.
  • After you've got a beautiful, brown color on all the liver, rinse the pan and caramelize the onions in oil-and-butter mixture. As the onions start to get golden and translucent all over, return the liver to the pan.
  • Place the liver slices evenly over the onions, pour over the cream and lower the heat to medium low. Let the gorgeous, thick sauce simmer for a few minutes (3-4 mins of light steaming and slight bubbling),
  • then take straight to the table and serve with potato mash.
  • Gently whisk the eggs. Season the flour with salt and white pepper. Thinly slice the onions.
  • Put a large frying pan on medium-high heat. When it's nice and hot, add a splash of oil and a nice blob of butter. Dip the liver in the egg, then roll it in the flour and put in straight into the pan. Repeat with 1-2 liver slices (as many as your pan nicely fits at once),
  • turn when they've taken on a nice golden brown color and then set aside on a plate. Rinse the pan with a little water and start over with the next slices.
  • After you've got a beautiful, brown color on all the liver, rinse the pan and caramelize the onions in oil-and-butter mixture. As the onions start to get golden and translucent all over, return the liver to the pan.
  • Place the liver slices evenly over the onions, pour over the cream and lower the heat to medium low. Let the gorgeous, thick sauce simmer for a few minutes (3-4 mins of light steaming and slight bubbling),
  • then take straight to the table and serve with potato mash.
  • Additional Information

    This recipe is a family heirloom from the 19th century. Worth trying, even if you're not a big fan of liver!

    This recipe is a family heirloom from the 19th century. Worth trying, even if you're not a big fan of liver!

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