Fegato

• 1 pound calf’s liver, outer membrane removed, cut into ⅓-inch-thick slices
• Juice of 1 lemon

Sprinkle the liver with the lemon juice. Let stand 30 minutes. Put the bread slices and fennel seeds in a food processor and blend well to break the seeds into tiny pieces. Mix the crumbs with the chopped parsley.

Pat the liver slices dry. Dredge in the flour, shake off any excess, and season with salt and pepper. Brush the liver slices with the anglaise and coat with the flavored bread