Beef Or Calf Liver In Wine Sauce
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Beef liver/Calf liver||10 Ounce|
|White wine||8 Teaspoon|
|Ground thyme||1⁄8 Teaspoon|
|White bread slices||2|
|Chopped parsley||2 Teaspoon|
In 9- or 10-inch skillet heat margarine until bubbly and hot; add onion and garlic and saute until onion is softened.
Add liver and cook, turning once, until slices are firm, 5 to 7 minutes; add wine and thyme and cook for 2 minutes longer.
On each of 2 plates arrange 2 toast triangles; top each portion of toast with half of the liver mixture and sprinkle each with 1 teaspoon parsley.