Another recipe for lovers of the liver, namely the sauce to it. If you have a hard to find heavy cream, you can use fat sour cream. I liked the sauce, but it seemed to me a little:).
Liver — 600 g
Cream (33%) — 200 g
Garlic — 2 cloves
Mustard — 1 tablespoons
Mustard (grain) — 1 teaspoons
Salt, pepper, herbs — to taste
1. The liver is well washed, cleaned of foams and cut into slices (preferably soaked in milk or water for about 30 minutes). Obsushivayut paper towel and fry on both sides in vegetable oil until crisp.
2. If using pork or beef, then it should be a little stew under the lid. We shift the liver into a container or foil and keep it warm. We pour into a clean pan Sivkov, bring to a boil, cook for a few minutes until thick, add the mustard and garlic passed through the press (you can add chopped fresh herbs). Mix, warm up for 1 minute and turn off the fire. At the center of the plate lay out a few pieces of liver, pour over sauce and serve.