2.5 - 4 L SELECTED VARIETIES
Dredge slices of liver in flour. Season with salt and pepper.
In a skillet, heat butter and oil over medium heat and cook slices 2 minutes per side. Transfer to a plate.
In the same skillet, cook shallots over low heat for 3 minutes.
Add vinegar and bring to a boil. Stir in parsley.
Add cooked liver, turning to coat slices with pan juices. Serve immediately.
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