Calf Liver a La Madame Begue

Molly53's Note:

Calf's liver is sweeter and more tender than beef liver. This recipe comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Total Time: 2 hrs 1 mins
• Prep Time: 2 hrs
• Cook Time: 1 mins

Ingredients:

Servings: 4

• 1 lb calf liver, cut into 1 inch cubes
• salt and pepper
• 2 small onions, peeled and sliced
• lemon slice
• 2 sprigs parsley
• oil or fat, for frying

Directions:

1. Sprinkle liver with salt and pepper; cover with onions and parsley.
2. Let stand for two hours in the refrigerator.
3. Preheat your oil to 375F; fry liver for one minute.
4. Drain on paper towels and garnish with lemon and parsley.