the livers with salt
. Heat a nonstick frying pan over high heat. Add livers. Do not stir livers until the first side is browned. Flip livers and brown
the opposite side. Add butter
and shallots. Deglaze with a little sherry vinegar
. Add "sauce
au vin rouge" (red wine sauce
) and bring to a boil. Mix in parsley
. Adjust seasoning.