INGREDIENTS

Proportions for 500 G
of calf's liver: - Chermoula (see fried liver preparation me
chermel) - 1/2 crystallized lemon - 6 or 7 crystallized olives - 3/4
of oil tea glass with crackling - juice of a lemon - 1 small bunch of
parsley chopped





PREPARATION

To
prepare the liver as it is known as for the fried liver me chermel.
Once fried, to cross in small dice like a vegetable macedoine
and to reserve. To put the chermoula, in which the liver
macerated, in a pan with a small finely chopped bunch of parsley.
To add glass to tea with the three quarters full of oil of
crackling, a fresh lemon juice and water glass. To let boil and
add 6 or 7 crystallized olives, a lemon-yellow half cut of pieces and
the liver without the crumbs of crackling fallen while cutting it.
To let boil a few minutes and withdraw fire before the sauce
does not thicken. While cooling, if the sauce reduced too much,
it becomes compact and little app�tissante. To draw up on a
dish and to decorate with crystallized lemon and olives. To be
useful fresh.