Lamb’s Liver with Onions from Sud de France by Caroline Conran
This is reminiscent of the Venetian dish, fegato di vitello alla Veneziana, and if you want to try calf’s liver using this recipe, it will be superb. If you can obtain large sweet onions, they are...
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Ingredients
- 3-4 tbsp lard or olive oil
- 3 onions, thinly sliced
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- 500 g lamb’s liver, well trimmed and cut in thin escalopes
- salt, pepper
- 250 ml chicken stock
- juice of 1 lemon
- 1 tbsp flour
- 250 ml white wine
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