For the liver cutlets, dip the liver in flour on one side and fry in hot butter.
Remove the liver and fry the finely chopped onion in the frying residue until golden. Dust with flour, pour in soup and boil briefly.
Add liver, lemon juice and cream. Season the sauce once again and boil briefly one last time.
Arrange the liver cutlets on a plate and pour the cream sauce over them.
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