Instructions: 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.

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