For 2 Ibs
calves’ livers, sliced 1/2 inch thick. Prepare a tchermila sauce (see recipe page 63), soak the liver slices well in the sauce and leave them to marinade for 5 to 10 min.
Then take out the liver slices, coat them in flour, shake off any excess and fry them in hot oil. Serve the liver slices with a green salad or mashed potatoes. You can enliven any leftovers by cutting them in chunks and adding the following sauce:
1/2 glass oil
1 glass water
1/2 tsp sweet pepper
1/4 tsp cumin
1/4 tsp salt
And cook for 3 or 4 min then add:
1/2 tsp flour
2 tsp lemon juice or vinager
Stir, reduce the sauce and serve garnished with red olives and slices of preserved lemon.