Cut liver into thin slices, season with ground pepper.
Rinse lettuce (e.g. lollo rosso), shred, mix with vinegar-oil marinade just before serving. (A tablespoon of sugar in the marinade does well).
Rinse and clean chanterelles, halve or quarter large ones, sauté briefly with finely weighed parsley in clarified butter.
Salt, season with pepper, extinguish with sherry vinegar.
Sauté liver briefly in clarified butter, season with salt, arrange on salad with chanterelles.
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