Just 4 u
Season a calf's liver with salt and pepper; put a few slices of bacon in a saucepan; let get very hot. Add the
liver, 1 onion, 1 carrot, 2 bay−leaves and 2 sprigs of thyme minced fine; cover and let brown a few minutes.
Then add 1 glass of sherry wine, salt and pepper and sprinkle with flour. Let simmer ten minutes. Serve hot
with potatoes.
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