Calf Liver a La Madame Begue

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.

• Ready In: 2 hrs 1 min
• Serves: 4

Ingredients

• 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.