Pordenone | Liver in the fashion of franceschina

Cut the onions into slices and start from the inside to the two outer layers. Dip in butter and continue cooking with vegetable stock. Divide the liver slices into 3 pieces, brush them with honey, pass them in breadcrumbs and cook them in a little butter and lard. Dry them and dust them with chopped sage and rosemary. Make a polenta not too hard and incorporate the braised onions. Batter the outer washers with water and flour. Fry in very hot oil. Use alternate layers of the washers and liver.