Calf's Liver with Fine Herbs-Fried

Cut from a fine calf's liver three-eighths of an inch thick slices; season them with salt and pepper, and roll in flour, then fry in butter, keeping them rare; it will take about four minutes for each side. Add to the butter some shallots, mushrooms, chives, parsley, and chervil all finely chopped; dress the liver, pour over the chopped preparation and finish with the juice of a lemon.