Title: Liver and Bacon/butter Noodles/grn Salad/ice Cream Cake
Categories: Offal Pasta Dessert
Yield: 4 Servings

		===LIVER & BACON PROVENCALE
500	g	Lamb's fry/liver
60	g	Flour, plain
2	tb	Oil, vegetable
250	g	Bacon rashers, lean streaky, rinded and chopped.
425	g	Tomatoes, canned
500	g	Onions, skinned and chopped.
1	ts	Marjoram, dried
1		Bay leaf
1	tb	Worcestershire sauce
500	ml	Stock
		Salt
		Pepper
		===PASTA===================
250	g	Noodles, boiled in salted water, drained & tossed in butter
		===SALAD===================
6	lg	Lettuce leaves
1		Tomato, sliced.
1	sm	Onion, peeled & sliced finely.
		===ICE CREAM CAKE==========
1	md	Sponge cake, 18cm/7inch, fresh or one-day-old.
		Jam, cherry or blackcurrant.
100	g	Ice cream, or more
200	ml	Cream, thickened, whipped.

LIVER AND BACON PROVENCALE, WITH SALAD AND HOT BUTTERED NOODLES; Slice the liver into long, thick strips, coat with flour and fry in oil until golden brown. Place in a casserole.

Add the bacon and onions to the frying pan and cook until golden. Stir in any flour left over from coating the liver. Add the tomatoes, marjoram, bay leaf and Worcestershir sauce. Stir in the stock, season well, place in the casserole.

Cover with a tightly fitting lid and cook in the oven at 150^C/ 300^F for about 1 1/2 hours.

Serve with a green salad and noodles cooked in boiling salted water, drained and tossed in butter and pepper.

ICE CREAM CAKE; Split the sponge cake and spread one half with jam. Cover with ice cream, piling it up in the centre. Cut the other half of the cake into wedges and arrange round the cake so that they open up in the centre to show the ice cream. Fill the gaps between the wedges with cream.

from AUSTRALIAN COOKING FOR TODAY typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 01-28-98 (11:42) The Once And Future Legend (1) Cooking

previous

next