Marinate Liver slices in lemon juice for sereval for several hours. Pat slices dry dredge in a mixture of flour, salt, and pepper. In a heavy skillet and over a high flame, saute' the slices, two at a time, in clarified butter or lard. Transfer to a heated platter and keep warm in the oven. Meanwhile, in a a seperate pan, saute' the onions in butter and olive oil over medium heat for about 1/2 hour or until golden brown. Strew over liver and serve.
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|Serving Size: 1 Serving (389g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 225 (38%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 498.3mg||153 %|
|Sodium 424.4mg||15 %|
|Potassium 811.3mg||21 %|
|Total Carbohydrate 50.3g||15 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 46.5g|
|Protein 40.4g||58 %|
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Calories per serving: 592
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