Calf’s Liver Lyonnaise

Procedure

1. Peel and slice the onions.
2. Heat the butter in a sauté pan and add the onions. Sauté them over medium heat until tender and golden brown.
3. Add the demi-glace or stock and cook a few minutes, until the onions are nicely glazed. Season to taste.
4. Place in a bain-marie and keep warm for service.
5. Season the liver and d