Pat the liver dry, clean and cut into pieces approx. 3 - 4 cm in size. Halve or third the Parma ham, depending on the size of the liver. Place a sage leaf on each piece of liver, wrap it with ham and pin it with a toothpick if necessary. Fry both sides in hot clarified butter. Season with salt and pepper. Add the sherry and bring to the boil briefly. Serve hot or cold.
The dish is suitable as a starter for a small salad, as a snack for two or as part of a buffet.
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