Cut the calf’s liver into thin slices. Cut the onions into thin rings and finely chop the parsley. Sauté the sage leaves in half of the butter and olive oil, remove and set aside (serves to flavor). Add the onion rings and sauté, stirring frequently. Pour in some beef broth (reserve the rest for the calf’s liver). In a second pan, heat the remaining butter and oil. Coat the liver in flour and fry until golden brown on both sides. Pour in the remaining beef broth and simmer for 3 minutes, until almost all the liquid has evaporated. Mix in the roasted onions and season everything with salt and pepper. Arrange on warmed plates and sprinkle with parsley.
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