Mmm...don't you just love that smell...lobes of liver simmering in a
sauce on the stove...Me neither. Despite my best intentions, this liver
recipe still tasted like--well, liver. Really, I went into the whole
ordeal feeling optimistic that because of my stout Dutch heritage and
love for liverwurst spread across a boderham in my childhood that I would
have the taste for liver. Not so. I'll give the Fiddlehead credit in
that their sauce was scrumptious. It was edible piping hot and spread
across a buttery croissant. But it's not going to make the top 10 list
in my book.
