Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and saute until onion is tender and brown, about 20 minutes. Transfer to bowl. Add remaining 1 tablespoon oil to skillet. Add garlic and cook until golden brown, about 2 minutes. Discard garlic. Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl. Season with salt and pepper. Pat liver dry. Add liver to flour mixture and toss to coat. Add butter to garlic oil and melt over medium-high heat. Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes. Add onions and saute until liver is just cooked through, about 5 minutes. Stir in parsley. Serves 2. Bon Appetit March 1990
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 1|
|Calories from Fat: 230 (65%)|
|Amt Per Serving||% DV|
|Total Fat 25.6g||34 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 30.5mg||9 %|
|Sodium 247.9mg||9 %|
|Potassium 321.7mg||8 %|
|Total Carbohydrate 29.6g||9 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 25.5g|
|Protein 4.1g||6 %|
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Calories per serving: 355
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