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How to make it

  • PREPARE PILAFF - SEE OTHER RECIPE- SET TO COOK; SLICE ORANGE THINLY, KEEPING ON THE RIND, AND SET ASIDE.
  • CHOP ONION FINELY AND CRUSH GARLIC.
  • ADD A GOOD PINCH OF EACH OF THE SPICES TO THE FLOUR AND ROLL EACH PIECE OF LIVER IN THIS.
  • FRY THE SLICES QUICKLYI IN HALF THE BUTTER. UNTIL BROWN
  • TAKE OUT OF PAN AND ARRANGE IN HOT DISH.KEEP WARM.
  • ADD REST OF BUTTER TO FRYING PAN
  • PUT IN ONION AND GARLIC
  • COOK SLOWLY TILL GOLDEN
  • ADD WINE, REDUCE TO HALF OVER STRONG HEAT, THEN ADD STOCK AND HERBS.
  • BOIL FOR 1 MINUTE THEN SPOON OVER DISH OF LIVER.
  • WIPE OUT PAN AND DROP THE BUTTER INI FOR THE GARNISH, DUST WITH SUGAR AND ADD FRESH ORANGE, SLICED.
  • BROWN QUICKLY ON BOTH SIIDES AND ARANGE ROUND THE LIVER.
  • TAKE UP THE PILAFF AND FINISH WITH BUTTER AND CHEESE, SERVE WITH THE LIVER

Reviews & Comments 1

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    " It was excellent "
    notyourmomma ate it and said...
    Who would have thought of the addition of orange to liver!!! Wonderful. I love the pilaff too.
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