Liver and Drambuie
Oct. 12th, 2006 09:51 amNo, not a traumatic saga of alcohol abuse, but a culinary discovery that will be of interest to no-one on my flist, since nobody likes to eat liver. But I cooked lambs liver last night, with crushed peppercorns+flour pressed into the slices before they were fried swiftly in butter, and as they were just about done, added a generous splash of Drambuie to the pan (there being nothing more obvious in the cupboard). Yum!
Going to make Art today. Ahem.
Going to make Art today. Ahem.
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