First, stir-fry the young onion in a little olive oil. Keep them aside.
Fry the shallot (cut in small cubes), lower the heat, add the slices of liver. Turn them. Add a little vinegar till they are done. Salt them. Put them on the plate.
Add more vinegar and the tarragon, stir well, reheat slightly. Add water if necessary.
With rice and 1/2 grapefruit :
Cal 427.4 F8.0g C61.8g P23.5g