Warm Liver and Salad with Fruit
Wash the chicken livers and pat dry.
Wash, quarter and core the apples and slice thinly lengthwise.
Peel the onions and slice thickly lengthwise.
Heat 2 tbsp butter in a large frying pan and sweat the apple and onion slices. Toss in the butter for 1-2 minutes, then deglaze with vinegar and take out of the pan.
Put the rest of the butter and the oil into the pan. Coat the chicken livers in flour and fry slowly in the oil and butter for 2-3 minutes.
Return the apple and onion slices to the pan, stir in the sherry and season with salt and pepper. Stir carefully and cook very gently for 1-2 minutes, or until done. Check the seasoning.
Serve garnished with sage leaves.