thekleinmans.com

1. Butter (about 4 tbs)
2. One lemon
3. Salt, pepper, Dried Dill, Savory, Tarragon
4. Parsley – 2 TBS chopped
5. Flour (about half cup)
6. Dry white wine (1/2 cup)
7. Veal or calve’s liver, cut into even 1/4 inch thick slices and 2 inch squares

15 Minutes before serving:

1. Mix 1/4 C flour, 1/2 teaspoon dill, 1/4 teaspoon each of savory and tarragon, plus salt and pepper to taste. Spread on plate.
2. Lightly coat each square of liver on both sides with season flour.
3. Preheat oven to 150 to 175 (to later keep liver warm) and place a platter or pan in the oven.
4. In frypan, melt butter quite hot but not to point of  burning.
5. Start placing each square of liver using wooden or plastic spatulas in a circle around the edge of the pan. Wait 30 seconds then turn over each piece in turn. Wait 30 seconds then lift the squares out and place in the pan in the oven. Start over and repeat with remaining liver.
6. When all liver is in the oven, pour the wine into the pan, turn up the heat so it boils hard. Scrape the pan.
7. The moment the wine begins to thicken and glaze, stir in the chopped parsley, add a few squeezes of lemon juice, stir.
8. Remove the liver from the oven, place on serving platter or plates and pour over the liquid from the pan.
9. ENJOY!

Created by Jon