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4
Easy
Published 1991
Heat some oil in a thick frying pan until it starts to smoke. Dip the pieces of liver in seasoned flour and fry them for about half a minute on each side. Remove the pieces to a warm place and lower the heat. Add the garlic, the onion (and shallots if you have them) and sauter them all gently. Sprinkle with a dessertspoonful of flour and moisten with the wine, stock and vinegar. Add the tomatoe