Name: Fried liver with red wine sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Boil
Ingredients: rice; 1.00 onion finely chopped; oil for frying; 150.00 g rice uncooked; 400.00 ml stock chicken; salt and freshly ground black pepper to taste; 500.00 g lamb liver, soaked in milk; 50.00 g flour cake; salt and freshly ground black pepper; oil for frying; 1.00 onion sliced into rings; 100.00 ml stock beef; 100.00 ml wine red; 25.00 ml fresh parsley finely chopped

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Ingredients (14)

	rice
1.00	onion — finely chopped
	oil — for frying
150.00 g	rice — uncooked
400.00 ml	stock — chicken
	salt and freshly ground black pepper — to taste

LIVER

500.00 g	lamb — liver, soaked in milk
50.00 g	flour — cake
	salt and freshly ground black pepper
	oil — for frying
1.00	onion — sliced into rings
100.00 ml	stock — beef
100.00 ml	wine — red
25.00 ml	fresh parsley — finely chopped

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Method:

Sauté the onion in a little oil until soft. Add the rice and stir-fry for a few minutes. Reduce the heat and pour over the stock. Cover and simmer until the rice is tender and cooked. Season to taste with salt and pepper if necessary.
Roll the slices of liver in cake flour which has been well seasoned with salt and pepper. Fry in a little oil until brown and cooked, and set aside.
Add more oil to the pan if necessary and sauté the onion until soft. Reduce the heat and add the stock and red wine. Simmer until the sauce comes to the boil and thickens. Season with salt and pepper, and add the parsley. Pour over the liver and serve with the rice. Serves 4.