Yield: 4 servings
|1¼ pounds||Calves' Liver, Sliced|
|1 tablespoon||Sweet Butter|
|2 mediums||Onion, Sliced|
|1 \N||Fresh sage leaf|
|\N \N||Salt and pepper|
Pat the liver dry with paper towels. Melt the first measure of butter in a heavy skillet. Quickly brown the liver on both sides. Transfer to a plate. Set aside - keep warm. Add the onions to the skillet.
Cook, stirring frequently, until golden. Add the Madeira and sage.
Bring to a boil. Pour any juices which have accumulated in the plate holding the liver into the skillet. Correct the seasonings. Return the liver to the sauce. Add the second measure of butter, working it in over medium heat. Serve immediately.
From: Joel Ehrlich
Submitted By JIM WELLER On 07-26-95