Preparation:
Salt and pepper liver. Dredge with flour. In large skillet, heat butter. Add liver, and cook one side for 5 minutes. Turn, and cook other side for 4 minutes.
Remove liver to heated serving dish and keep warm. Add vinegar to skillet and cook over brisk flame, scraping the bottom of skillet until the brown crust is dissolved. Pour over liver.
Sprinkle liver with parsley and garnish with slices of lemon.
Serve with boiled potatoes.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
