Veal Liver Venician Style [La sila alla venezianna]
Comments:	Serve with vegetables or pasta. Demi-glaze is a brown sauce, flavored with wine if used as a base in making other sauces, simmered slowly to reduce its volume and concentrate its flavor.

12 ounces [340 g] fresh veal liver All purpose flour, to coat liver Vegetable oil 2 tablespoons [30 mL] white wine 1/3 cup [80 mL] demi-glace [demi-glaze] 1 medium onion, cut into strips and browned Salt and pepper, to taste Finely chopped fresh parsley, to decorate	Pat veal liver dry, cut into thin strips. Coat liver strips with flour then transfer into and shake off excess. Heat oil into a frying pan, over high heat. Sear liver strips until golden brown; carefully discard oil. Stir in white wine, demi-glace, browned onion strips, salt and pepper. Lower heat and cook for 1 minute more. Serve, sprinkled with finely chopped fresh parsley.