Liver with White Wine
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- liver
- oil and butter
- tbsp flour
- dry white wine
- salt and pepper
Instructions
- Fry thin liver slices plainly in oil and butter.
- Beat a spoonful of flour with dry white wine into a thin batter and pour over the liver when two-thirds cooked.
- Finish cooking and season with salt and pepper.