The liver may come from the chicken, or from the veal calf. In the case of the chicken it should be fried until brown on the outside but pink in the middle and may be mixed with some fried shallots and garlic, possibly even some crispy croutons, and served on toast. Quite delicious.
The true liver disjh is, of course, the calve's liver, which should come from Dutch calves, the tastiest of all. Thinly sliced, it should be lightly floured and flashed off in some extremely hot oil for seconds on each side. One may prepare a sauce, frequently of Marsala, but this to me is unnecessary, for your Dutch calf will provide all the flavours you need.