liver sauce

Ingredients for 500 g (1 lb 2 oz) of calves liver chermoula :

- 6 or 7preserved olives the juice of a lemon

- 1/2 a pickled lemon

- 3/4 tea glassful of frying oil a small bunch of finely chopped parsley.

Preparation: 

Prepare the liver as for fried m’chermel liver.When fried, cut the liver into small cubes and put on one side. Put the chermoula in which the liver has been marinaded in a saucepan with a small bunch of finely chopped parsley. Add 3/4 of a teaglassful of frying oil, lemon juice and a glassful of water.

Bring to the boil and add 6 or 7 preserved olives, half a pickled lemon cut in slices and the liver (not including any crumbs of fried flour which may have fallen off when it was being diced). Leave to boil for a few minutes and remove from the heat before the sauce becomes thick. As it cools, the sauce thickens and it becomes too thick and not very appetizing if it has been allowed to boil down too much. Arrange on a dish, decorate with the lemon and olives and serve cold.