About this recipe: Calves' liver may be an acquired taste, but do not reject it with too much haste; new cooking adventures rarely go to waste. This tasty dish hails from Spain.
Thank you, Pippy for this great recipe. I admit, I didn't have fresh parsley,and I added green pepper, but it was fabulous. I made it in honor of a guest's request, not because I'm a fan, but that has changed. Maybe it was the fact that I used excellent sherry? Anyway, it was delicious. And after dinner, it looked less appetizing as a leftover, so I whirled it up and now I enjoy a wonderful pate. Thanks again! - 23 Feb 2003 (Review from Allrecipes US | Canada)
Tyhis is fabulous!!! Doesn't even taste like liver. Thyme seems to be the key flavor to make this out standing! - 21 Jun 2007 (Review from Allrecipes US | Canada)
I am not a great fan of liver, but my wife loves it, so for her I decided to give it a try. I followed the recipe exactly, except that I did not have French bread so used some Sour Dough that I had on hand, and it worked just fine. I also did as Dr. Shaw , and turned the left-overs into a Pate for the wife, as she loves that also. This is definately a keeper and will probably make it for the next family gathering just to turn it into the Pate just for the pre dinner appitizers. - 05 Nov 2007 (Review from Allrecipes US | Canada)