foie de veau aux oignons et câpres 2 tablespoons  butter 1/2 medium to large  white onion, thinly sliced 2 tablespoons  salted capers, rinsed and drained 1 teaspoon  finely minced garlic 1/2 teaspoon  finely minced fresh rosemary 2 tablespoons  all-purpose flour   salt and freshly ground pepper 250 grams  sliced calf’s liver 1 tablespoon  red wine vinegar  1 tablespoon finely chopped fresh Italian parsley 1.  Heat 1 tablespoon butter in a frying pan. Add onions, salt and pepper. Sauté until onions are wilted. Add capers, garlic and rosemary; continue cooking over medium heat for 5 minutes. Set aside in the frying pan and keep warm. 2.  Heat 1 tablespoon butter in a second frying pan large enough to hold the liver in a single layer. Blend flour with salt and pepper. Dredge liver in flour mixture and shake off excess. Sauté liver over high heat, about 2 minutes per side, until medium rare. Transfer to heated serving plate. 3.  Replace the first frying pan with the onions back over high heat and add vinegar. Bring to a boil. Add 1 tablespoon butter and swirl around. Pour mixture over liver slices. Garnish with parsley. Yield: 2 servings. Ref: Pierre Franey and Richard Flaste, Pierre Franey’s Cooking in France, 1994, page 212.  CLOSE  © 2002 Peter Hertzmann, Inc. All rights reserved.