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1
Heat half the butter in a heavy saucepan and add the onions.
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2
Cook, stirring, until they start taking on a little color.
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3
Add celery, carrots and half the garlic.
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4
Cook briefly, stirring, and sprinkle with 1 tablespoon flour.
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5
Stir to blend.
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6
Add wine, broth, thyme, bay leaf, parsley sprigs, salt and pepper and bring to the boil.
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7
Let simmer 20 minutes.
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8
Line a sieve and pour in the sauce.
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9
Strain, pushing through as much liquid as possible.
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10
Discard the solids.
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11
There should be about 1/4 cup.
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12
Meanwhile, pick over the livers, cutting away and discarding the connecting membranes.
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13
Cut the livers in half and then into quarters.
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14
Drain thoroughly in a sieve.
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15
Blend the remaining 1 cup of flour, salt, pepper and half the sage.
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16
Dredge the liver pieces in the mixture and shake off excess.
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17
Line a large mixing bowl with a large sieve and have it ready for draining the livers.
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18
Heat about one-third of the oil in a heavy skillet.
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19
When it is hot add one-third of the livers.
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20
Cook, turning the pieces so that they brown evenly.
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21
Cook 2 to 3 minutes until brown and crisp on the outside.
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22
Drain.
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23
Add another third of the oil.
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24
When it is hot add another third of the livers.
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25
Repeat, draining the livers as necessary and cooking until they are all brown and crisp on the outside.
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26
Heat the remaining tablespoon of butter in a casserole and add the remaining tablespoon of sage and remaining half teaspoon garlic.
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27
Cook briefly and add the sauce.
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28
Bring to a boil and let simmer about 1 minute.
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29
Add the livers and cook to heat thoroughly.
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30
Stir in chopped parsley and serve.
