Liver, Swiss Serves 4

Heat butter in large skillet; add onion; cook until soft but not brown. Cut liver into julienne strips; add to skillet; brown, turning often. Drain mushrooms; reserve liquid. Add mushrooms to meat; brown lightly. Add salt, sugar, tarragon, pepper, nutmeg, celery, reserved liquid, wine and parsley. Cook, covered, 5 min. Blend flour to smooth paste w water; blend into hot mix. Cook, stirring, until thickened and boiling. Remove from heat; blend in sour cream. Serve over rice.

Butter 3 T
Onion 2 T, minced
Liver 1.25 lb, calves
Mushrooms 6 oz canned
Salt 0.75 tsp
Sugar 0.75 tsp
Tarragon 0.25 tsp
Pepper 0.25 tsp
Nutmeg dash
Celery 1 c, sliced
Wine, Red 0.5 c
Parsley 3 T chopped
Flour 1.5 T
Water 0.25 c
Sour Cream 0.5 c