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Reviews
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by:   
Earlene Whatley  
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Beef Liver a la Beauharnais Recipe coats liver with a mixture of flour, paprika, salt, black pepper and cayenny and then cooks with sauteed onions and sprinkles with parsley and lime juice and garnishes with watercress.
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Food Category:   
Beef, Veal, and Lamb
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Cuisine Origin:   
French
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