Cut the liver into very fine slices, lay them out on a large platter and season very lightly with salt. Mix the eggs with a little salt and pepper. Pull the slices of liver through the egg. In a large frying pan, heat the butter with a little bit of oil. Pour in the liver slices and roast on both sides at a low temperature for a total of 5 to 7 minutes. Remove the liver, drain on kitchen paper and bring to the table on the spot with the lemon slices.
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