Categories: Beef, Main dish 
      Yield: 4 servings 
  
      4    Servings 
    1/2 c  All-purpose flour 
      1 ts Salt 
    1/4 ts Freshly ground black pepper 
      6    Avocados 
    1/4 c  Fresh lemon juice 
     12 sl Calves liver, cut very 
           -thinly 
    3/4 c  Butter, divided 
           Juice of 3 lemons 
    1/2 c  Beef broth 
      1 ts Minced fresh thyme or 1/2 
           -tsp dried thyme 
    1/2 c  Minced fresh parsley 
      2 tb Dry white wine 
  
  In flat dish, mix together flour, salt and pepper; set aside. Peel avocados 
  and cut into thin slices.  Sprinkle with 1/4 cup lemon juice; set aside. 
  Thoroughly dry liver slices.  Dip slices of liver and avocado into seasoned 
  flour and pat between hands to give them a thin dusting. Heat 4 Tbsp butter 
  in heavy skillet until foam subsides. Saute liver and avocados quickly, a 
  few at a time, about 1 1/2 minutes per side or until liver is still pink in 
  center.  Arrange liver and avocados alternately on heated platter; keep 
  warm. 
   
  In same skillet, melt 1/2 cup butter.  Heat until butter just browns. Add 
  juice of 3 lemons, beef broth, thyme, parsley and wine. Stir to mix. When 
  sauce is bubbling, pour over liver and avocados and serve. 
   
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis