Instructions: Pick over livers and discard any tough veins and membranes. Cut them in half. Rinse well and pat dry. Sprinkle pieces with salt and pepper to taste and dredge lightly in flour. Heat oil until it is almost but not quite smoking. Add the liver pieces and cook over high heat, turning as necessary, until golden brown and crisp on the outside, about 3 minutes.

Drain in a sieve. Wipe out the skillet and return it to the stove. Add the butter, and when melted, add the livers. Toss quickly. Add the rosemary and shallots and toss. Add the Madeira. Bring quickly to the boil and sprinkle with parsley. Serve on toast rounds or triangles.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.