Liver Provençale

• 1 lb lambs’ liver, cut in thin slices
• olive oil
• 2 cloves garlic

Chop the garlic and parsley finely. Pat a little flour, seasoned with salt and pepper, into the liver to absorb the moisture. Heat half a tablespoon of oil in a really heavy frying pan. Meanwhile in a saucepan melt a good dollop of butter, without browning, and add the chopped garlic and parsley.

When the oil is really hot, with a blue haze rising, put in the slices of liver, flip them