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Liver Etoufee - Liver and Onions with a new twist
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Recipe Information
William Boahnnnon


  • 10 oz (280 grm) beef or chicken liver chunks
  • 1/4 cup (60 ml) flour
  • 6 slices of American bacon
  • 2 hard boiled eggs
  • salt, pepper, cayenne, trace of garlic to taste
  • 2 cups (475 ml) chicken stock or bouillon
  • splash of milk
  • 1 tbsp (15 ml) butter or margarine
  • 2 servings cooked white rice
  • Prepare 2 large servings of your favorite white rice and keep warm.
  • In skillet fry bacon lardons crisp.
  • Remove bacon and drain.
  • Bread the liver pieces in flour, salt, and pepper.
  • Fry the liver pieces in the bacon drippings.
  • Remove the liver pieces and drain.
  • Add 4 tbsp (60 ml). flour to the drippings and brown to make a peanut butter colored roux.
  • Add the stock all at once and thicken to a gravy.
  • Reduce heat add bacon and liver back to the pan.
  • Season with cayenne and a trace of garlic.
  • Cover and cook on very low heat for 10 minutes.
  • Check for salt add a little more, a splash of milk, and the butter.
  • When thick and tasty serve over the rice.
Control of the salt is a critical flavor of this dish.

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