Calf's Liver a la Clermont

Cut up finely one pound of white onions and fry in butter to have them a nice golden color. Drain this off, and moisten the onions with sufficient stock (No. 194a) to allow them to swim; set it on a slow fire to cook and fall to a glaze, moisten with one and a half pints of espagnole (No. 414), reduce to half. Cut slices from a calf's liver three-eighths of an inch in thickness; pare each one the shape of a large chicken fillet, and lay them in a sautéing pan with clarified butter, season with salt and pepper, and fry on both sides till they are firm to the touch, then drain off the butter and add the above Clermont, finishing with chopped parsley. Remove at the first boil, dress the liver and pour the Clermont over.