°° 1/3 m milk
°1 pound beef liver, sliced
°3 large onions, sliced
° 4 slices of bacon
° 5 tablespoons butter, divided
° Salt to taste
* directions :
Add milk to the surface bowl. Soak the liver in yogurt for 21 minutes to remove any bitterness.
Meanwhile, cook bacon in a skillet. Put it on a paper towel, cut it into pieces of 2 cm, and also set a part of it.
Reserve 1 1/2 tablespoons of the bacon fat and add 2 tablespoons of butter to the bacon fat in the same skillet.
Add the onions and cook over the heat, stirring occasionally, until caramelized, for 25 minutes. Transfer the onions to a plate and sprinkle with salt.
Return the skillet to temperature and add three teaspoons of comfort butter to the skillet. When the foam subsides, the butter is hot enough.
Organize the liver in the pan, making sure not to crowd the pan. I worked in two batches. Fry for 3 minutes using a thermostat, so that the butter remains hot without burning. Stir the liver and fry for an additional two minutes. The inner body should remain pink.
Serve the liver topped with onions and bacon.