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“Calf's liver is sweeter and more tender than beef liver. This recipe comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
2hrs 1min
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle liver with salt and pepper; cover with onions and parsley.
  2. Let stand for two hours in the refrigerator.
  3. Preheat your oil to 375F; fry liver for one minute.
  4. Drain on paper towels and garnish with lemon and parsley.

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