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   Ingredients :
12 ounces (400 g) calfs liver, cut thinly into 1/4-inch-thick slices
Flour, enough to flour liver slices
2 tablespoons butter
1 garlic clove, minced
1/4 cup beef broth
1 1/2 tablespoons red wine vinegar
2 tablespoons chopped parsley leaves


Season liver slices with salt and pepper and flour them on both sides. Melt 1 ˝ tablespoons butter in a large skillet over medium-high heat, and add liver slices. Sauté liver until crisp and golden, about 2 minutes per side for medium-cooked.

Remove liver slices from the skillet and transfer them to plates. Add garlic to skillet and stir 30 seconds. Add remaining butter, broth and vinegar and bring to a boil for 1 minute, scraping up browned bits from the bottom of the skillet. Season sauce with salt and pepper. Spoon sauce over liver; sprinkle with parsley.
        2 servings
        Preparation: 30 minutes
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