Calves’ liver with herbs

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.

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