INGREDIENTS

INSTRUCTIONS

In a saut pan, over medium heat, melt 2 tablespoons of butter. Add the
onions. Season with salt and pepper. Saut until wilted, about 2
minutes. Season both sides of the liver with salt and pepper. Season
the flour with salt and pepper. Dredge the liver in the flour,  coating
completely and shaking off the excess. In a large skillet,  over medium
heat, melt remaining 2 tablespoons of the butter. When  the butter is
hot, add the liver. Cook for 1 minute on each side,  remove from the
pan and set aside.  To serve, place a serving of the gratin in the
center of each plate.  Lay a piece of the liver next to the gratin.
Spoon the onions over  the liver. Garnish with parsley.  Yield: 4
servings  POTATO GRATIN:  Preheat the oven to 400 degrees F.  In a
mixing bowl, whisk the cream and yolks together. Whisk well.  Season
with salt and pepper. Butter a square baking dish. Lay a layer  of the
potatoes over the bottom of the pan. Season the layer with  salt and
pepper. Sprinkle with an eighth of the cheese. Ladle 1 cup  of the
cream mixture over the cheese. Lay another layer of the  potatoes over
the cream mixture. Using your hands, firmly press the  layers together.
Repeat the above process with the remaining  ingredients. Place a piece
of parchment paper over the potatoes and  cover with foil. Place in the
oven and cook for 30 minutes. Remove  the foil and continue to cook for
15 minutes. Remove from the oven  and cool completely. Reheat and slice
into individual servings.  Yield: 6 to 8 servings  Converted by
MC_Buster.  Per serving: 8147 Calories (kcal); 599g Total Fat; (65%
calories from  fat); 297g Protein; 411g Carbohydrate; 4607mg
Cholesterol; 2767mg  Sodium Food Exchanges: 22 1/2 Grain(Starch); 32
Lean Meat; 3 1/2  Vegetable; 0 Fruit; 100 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC67  Converted by MM_Buster v2.0n.

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