Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Remove any tough arteries from the liver. Slice it into very fine julienne strips. Dredge lightly in the flour, shaking off the excess.
- Heat the olive oil in a small nonstick skillet and add the onions. Toss and stir. Add salt and pepper. Cover and cook 10 minutes over medium heat without browning. The onions should be quite soft.
- Heat the vegetable oil in a nonstick skillet large enough to hold the liver pieces in one layer. Add the liver, sprinkle with salt and pepper and cook over high heat 2 to 3 minutes, shaking the skillet and tossing the strips so they cook on all sides. Drain the liver in a colander.
- Heat the butter in the same skillet and, when it is bubbling and hot, add the liver and onions. Sprinkle with sage and cook, stirring, over high heat for 2 to 3 minutes. Sprinkle with Cognac and ignite it. Sprinkle with parsley and serve immediately over Parmesan cheese bread (see recipe).
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 323 milligrams, Sugar 1 gram, TransFat 0 grams
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