Instructions: In large skillet, saute onion rings in 1 tbs. butter until soft & golden brown. Set aside 1/3 of onions; stir 3/4 of raspberries into remainder.

Cook no more than 30 sec. Salt and pepper to taste. Keep warm on hot serving platter. Add remaining butter to skillet over medium-high heat. Add liver slices, a few at a time, and cook until browned, about 30 sec. per side. Arrange over onion/raspberry mixture on serving platter. Stir vinegar into pan juices to deglaze. Cook over high heat for 1 min. Add veal stock and stir well. Reduce heat and simmer until mixture is reduce by half.

Taste & adjust seasonings. Place the reserved sauteed onion and the reserved raspberries over the liver slices and spoon pan sauce over.

FROGGYS

GREEN BAY ROAD, CHICAGO

POUILLY-FUISSE

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