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1. Slice the liver thinly and place in vegetable oil to cover. 2. Heat up the griddle. 3. Reduce the veal jus and Madeira by half. 4. Sweat the onions with the red wine, vinegar and sugar and cook until translucent. 5. Heat the potatoes and boil the cream and garlic together and add to the potatoes. 6. Griddle the liver for 15 - 20 seconds each side and reserve. 7. Griddle the pancetta until golden and crisp. 8. Serve the liver on a ring of curled potatoes with the onions on top and two piece of pancetta. 9. Serve the sauce around and garnish with chervil. Serve NOTES : Chef:Steven Saunders
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|Serving Size: 1 Serving (43g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 102 (68%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 35.1mg||11 %|
|Sodium 407.8mg||14 %|
|Potassium 146.6mg||4 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 4.7g|
|Protein 6.7g||10 %|
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Calories per serving: 150
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