Glazed liver


(for 1 person)
230 g. of liver (when raw)
2 spoonfuls of vinegar
1 teaspoonful of flour
1 spoonful of minced parsley
2 spring onions
Salt and pepper


1. Cut the spring onions in very small slices. Put them into a non-stick frying pen with 4 spoonfuls of water. When they get tender, add the cut into strips liver.

2. Cook on both sides during 5 minutes. Add salt and pepper. Remove the liver and the spring onions. Put the vinegar with the dissolved flour.

3. Let it evaporate over a high flame, always stirring. Pour this sauce out over the liver. Sprinkle with the minced parsley. Serve hot.

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