Recipe - Venetian Liver And Onions

4 tablespoon Olive oil
1 One half White onions; cut or sliced up
1 teaspoon Dried thyme; crumbled
1 teaspoon Rubbed or ground dried sage
1 Garlic clove; flattened
2 tablespoon All purpose flour
Salt and pepper
1 12 ounce; 1/4
1/2inchthick
; calf's liver, cut
; into strips
1 tablespoon Butter
1 One half tablespoon Minced fresh Italian parsley

Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions,
One half teaspoon thyme and One half teaspoon sage and saute until onion is tender
and brown, about 20 minutes. Transfer to bowl. Add remaining 1 tablespoon
oil to skillet. Add garlic and cook until golden brown, about 2 minutes.
Discard garlic.

Combine flour, remaining One half teaspoon thyme and remaining One half teaspoon sage
in bowl. Season with salt and pepper. Pat liver dry. Add liver to flour
mixture and toss to coat. Add butter to garlic oil and melt over
mediumhigh heat. Add liver and stir until beginning to brown on outside
but still pink inside, about 3 minutes. Add onions and saute until liver is
just cooked through, about 5 minutes. Stir in parsley.

Serves 2.

Bon Appetit March 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.