Calf Liver in Wine
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FROM: Cajun Cuisine INGREDIENTS 1 pound calf liver, cut into serving-size pieces 1 cup flour 2 tablespoons butter 1 onion, chopped 1/2 cup white wine Salt, black pepper, and cayenne pepper, to taste Dredge liver in flour and sauté in butter over medium heat just long enough for some of the flour to stick to the bottom of the pot. Remove liver from pot; add onions and cook until transparent. (You may have to add some more butter.) Add liver and wine and simmer 5 to 10 minutes; season with salt, black pepper, and cayenne pepper, to taste. Serve over cooked rice. Makes 4 servings