Venetian Style Veal Liver (Fegato Alla Veneziana)
In a large skillet, heat the oil and half the butter. Add the onions. Cover and cook over low heat for about 30 minutes or until the onions become translucent and soft, without getting browned. Seaso
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Ingredients
- 3 tablespoons (45 ml) olive oil
- 1/4 cup (60 ml) butter
- 4 onions, thinly sliced
- Salt
- pepper
- 1 1/2 lb (675 g) veal liver cut into thin slices
- 2 tablespoons (30 ml) parsley, chopped
- Juice of 1/2 lemon
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