Liver in white wine
Instructions
Slice the onion and Brown icing with butter.
Add the liver, then salt, pepper and let it cook on open flame by turning often.
When the liver is ready lift it from the Pan and keep warm.
Add the wine to the broth and let it reduce.
Pour the sauce over the liver, sprinkle with parsley and garnish with lemon wedges and serve hot.
Ingredients and dosing for 4 persons
- 800 g of calf liver
- 80 g of butter
- 1 onion
- 1/2 cup of dry white wine
- Chopped parsley
- Salt
- Pepper
- 2 lemons into wedges