Recipe 7

liver cubes with summer squash and buttermilk pancakes

In 2 Tbs palm oil, sauté

  • 4 Tbs fresh chopped leek with
  • 2 Tbs minced parsley and
  • 3/4 cup sliced summer squash.

Stir in 12-18 oz. liver cubes. Continue to sauté until the liver cubes begin to color.When the summer squash and chopped leek are tender, reduce heat to low. Stir in

  • 2 cups white sauce, adding
  • 1-3 Tbs breadcrumbs to thicken, if desired.

Season the sauce with

  • 1 Tbs lemon juice
  • 1 tsp rosemary
  • 1 tsp cumin seeds, and
  • one beaten egg white.

Cover and simmer about 30 mins.Serve hot over buttermilk pancakes. Garnish each serving with walnut halves.

Recommended beverage: Red Wine.