Calfs Liver Lyonnaise

P/i oz (50 g) onion garnish U.S. Metric Ingredients

■ Procedure

1. Peel and slice the onions.

2. Heat the butter in a sauté pan and add the onions. Sauté them over medium beat until tender and golden brown.

3. Add the demi-glace or stock and cook a few minutes, until the onions are nicely glazed. Season to taste.

4. Place in a bain-marie and keep warm for service.

2 lb 1 kg Onions

3 oz 90 g Butter

1 cup 250 mL Demi-glace or strong brown stock to taste to taste Salt to taste to taste Pepper

10 slices 10 slices Calf's liver, 12 in. (6 mm) thick, about 4 oz (125 g) each as needed as needed Salt as needed as needed Pepper as needed as needed Flour as needed as needed Clarified butter or oil

5. Season the liver and dredge in flour. Shake off excess flour.

6. Pan-fry the liver in butter or oil over moderate heat until browned on both sides and slightly firm to the touch. Do not overcook or use high heat.

7. Serve each portion with 1V2 oz (50 g) onion mixture.

Per serving:

Calories, 310; Protein, 24 g; Fat, 19 g (54% cal); Cholesterol, 445 mg; Carbohydrates, 13 g; Fiber, 1 g; Sodium, 250 mg.

Per serving:

Calories, 310; Protein, 24 g; Fat, 19 g (54% cal); Cholesterol, 445 mg; Carbohydrates, 13 g; Fiber, 1 g; Sodium, 250 mg.

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