Liver A La Madame Begue
|Calf liver||1 Pound, cut into 1 inch cubes|
|Pepper||To Taste (Few Grains)|
|Onions||2 Small, thinly sliced|
|Parsley sprigs||3 Large|
|Fat||2 Cup (32 tbs) (For Deep Frying Heated To 390 Â°F)|
Sprinkle liver with salt and pepper.
Put into a bowl; cover with onion and parsley.
Cover and refrigerate 2 hours.
Fry in the heated fat 40 to 60 seconds.
Drain over fat for a few seconds before removing.
Serve immediately garnished with lemon wedges and parsley, if desired.