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Caves Liver and Pine Nuts
1 ½ pounds calf's liver, cut into thin strips,
2 inches long.
½ cup butter
2 tablespoons oil
½ cup pine nuts
2 tablespoons dry white wine
Salt and pepper to taste
Saute liver in a wide skillet in butter and
oil. Stir constantly until brown on all sides. Add pine nuts and toss
to coat with butter. Sprinkle with dry white wine, salt and pepper to
taste. Serve immediately.
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