I made a bit of a mess of it trying to remove some internal membranes, but basically that just resulted in having a bunch of smaller pieces to saute in butter.
It was so easy.
One recipe I liked
The recipe also used orange zest (as well as lemon zest), so we were hunky dory goin' in!
Method: Gently saute liver (pieces) in a little butter until cooked but not browned; 10 minutes? Remove liver from pan and allow to cool for 20 minutes.
Melt the rest of the butter with ground pepper, orange zest, salt and crunched bay leaves. (This is where you may do as you like, seasoning-wise.)
When the liver is cool, force it through a sieve with a wooden spoon, or through a tamis with a scraper. Push, push, scrape, scrape. Into a bowl, duh. Now, immediately pour in the seasoned warm butter and stir well (did you remove the bay leaves first? Good.).
Pack the resulting pâté (yes, you now have pâté) into something cute, drizzle any extra butter on top, cover it, and refrigerate overnight. Even in the fridge, the flavors will all redistribute themselves.
Next day, allow to come to a warmer temperature if you like, and smear the pâté on baguette slices. Or toasted baguette slices.
Mm. The best liver I ever ate.