1/2 POUND LAMBS' LIVER 1 TEASPOON OF FLOUR 2 PINTS OF HOT BEEF STOCK 1 oz OF GRATED WHITE CHEESE - YOUR CHOICE 2 CLOVES OF GARLIC OLIVE OIL SALT
GARNISH : 4 SQUARES OF TOAST ( OR CROUTONS ) AND CHOPPED PARSLEY
Heat some olive oil in a frying pan and cook the peeled, chopped garlic and 2 sprigs of chopped parsley for 1 minute.
Add the finely chopped liver and fry until golden brown.
Turn the liver and avoid over-cooking.
Work in th flour and continue to cook for 2 minutes.
Put the hot beef stock and the grated cheese in an oven-proof
pot, add the liver and the contents of the frying pan.
Add a pinch of salt and place the pot in a pre-heated oven
at 190C - 375F - gas mark 5 for 10 minutes. Add the toasted
bread to the soup a few minutes before removing from the oven.
If you prefer smooth soup, the soup could be blended before the toasted bread is added. Place back in the oven for a few minutes
to soften the toast.
Sprinkle with chopped parsley.
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