1 pound, scant, thinly sliced liver, about 3/8-inch
Butter
Extra-virgin olive oil
Flour
Coarse salt
Freshly ground pepper
1/4 cup chopped green onion, optional
1/4 cup chopped parsley, optional
Crisp bacon for garnish
Heat a heavy skillet until a drop of water dances across its surface. Heat the butter and olive oil together until the butter stops foaming. Dip the liver slices into the flour, shake them off and saute them quickly, allowing about 1 minute per side. The slices should be crispy brown on the outside, but pink in the center.
Salt and pepper to taste, sprinkle with green onion and parsley if you wish, and serve with the pan juices poured over them.
Sunday, February 27, 2000
