Liver Etoufee - Liver and Onions with a new twist

• 10 oz (280 grm) beef or chicken liver chunks
• 1/4 cup (60 ml) flour
• 6 slices of American bacon
• 2 hard boiled eggs
• salt, pepper, cayenne, trace of garlic to taste
• 2 cups (475 ml) chicken stock or bouillon
• splash of milk
• 1 tbsp (15 ml) butter or margarine
• 2 servings cooked white rice

1. Prepare 2 large servings of your favorite white rice and keep warm.
2. In skillet fry bacon lardons crisp.
3. Remove bacon and drain.
4. Bread the liver pieces in flour, salt, and pepper.
5. Fry the liver pieces in the bacon drippings.
6. Remove the liver pieces and drain.
7. Add 4 tbsp (60 ml).
8. flour to the drippings and brown to make a peanut butter colored roux.
9. Add the stock all at once and thicken to a gravy.
10. Reduce heat add bacon and liver back to the pan.
11. Season with cayenne and a trace of garlic.
12. Cover and cook on very low heat for 10 minutes.
13. Check for salt add a little more, a splash of milk, and the butter.
14. When thick and tasty serve over the rice.

beef, flour, bacon, eggs, salt, chicken, milk, butter, white rice

Taken from online-cookbook.com/goto/cook/rpage/0006F5 (may not work)