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- 3 pounds calves' liver
- salt and pepper
- 1 cup olive oil
- ½ small garlic bulbs
- 1 tablespoon leek -- chopped
- 1 cup Mushroom -- sliced
- 2 onions -- chopped
- 2 tomatoes -- sliced
- 1 bay leaf -- crushed
- ¼ teaspoon dried thyme
- 1 tablespoon flour
Slice rinsed liver thin. Season with salt and pepper. Coat deep fryer/flameproof casserole with a little oil and the garlic. Arrange some liver on bottom. Add half remaining ingredients. Add remaining liver, then remaining vegetable and herbs.
Cover and cook 1 hour over low heat or in moderate over (350 °F).
Remove solids to warmed serving dish. Strain sauce, thicken with flour, smoothly stirring over heat. If sauce has cooked away, use a little boiling water to extend pan juices. When hot and boiling, pour over liver.