Vincent Price Liver
4 cup thinly sliced yellow onions
1/2 cup (1 stick) butter
1/4 tsp crumbled sage
1/4 cup flour
1/2 tsp salt
1/8 tsp pepper
1 lb. calf’s liver, cut into thin strips
1 Tbsp minced italian parsley
3 Tbsp beef stock
3 Tbsp dry white wine
in a large skillet, saute the onions in butter with sage for 10 minutes,
or until onion is lightly browned and cooked. combine the flour, salt and
pepper in a paper bag. add the calf’s liver and shake the bag to coat the
pieces. add the liver to the onions and butter, and cook over high heat
for 5 minutes, stirring constantly. remove the mixture and place on a warm
serving platter. to the pan add the parsley, beef stock and dry white
wine. cook for 1 minute, stirring in all the brown glaze from the bottom
of the pan. pour over the liver and onions and serve immediately.
Source: Vincent Price Cookbook