The liver is cleared of membranes and blood vessels, and is cut into slices which are rolled in flour (add salt at the end, because it solidifies) and fried in hot oil until you get a brown color. Remove to a warm plate and sprinkled with a mixture of salt and black pepper.
In the fat, sprinkle 1 tablespoon of flour and add the wine, in which the tomato paste is dissolved, then add a few peppercorns, bay leaf, salt, 1 pinch of sugar and a few drops of lemon juice. The sauce boils and is poured into a plate of fried liver in such a way that it stays dry on top.
Separately serve sautéed potatoes, steamed rice or cook it with butter dough.