Preliminary work: skin the liver slices and soak them in milk for a good half an hour, then pat dry with kitchen paper. Cut the apple into thick slices and poke the seeds out of the middle.
Preparation 2: Heat a teaspoon of clarified butter in a pan, put the apple slices in, sprinkle some sugar over them and fry until the apple slices take on color. Turn and fry until the second side has also acquired an appetizing color. Then keep warm covered.
Fry the onion slices in the now empty pan until golden brown and also set aside and keep warm.
Heat the remaining clarified butter in the pan, turn the liver slices in flour, shake off the excess flour and gently fry the liver on both sides over medium heat. Briefly add the apple slices and the onions to the pan again to heat them up and sprinkle with a little salt and pepper.
Then arrange the liver with apple slices and onions on plates. I like to make a creamy mashed potato with carrots as a side dish.