Cut the slices of calf╒s liver into 3 inch long by 1/3 inch wide strips. Season with salt and pepper. Mix the liquid cream and the crÅme fraöche into a saucepan, put on a low heat and simmer for a few minutes, add both kinds of mustard. Check the seasoning and stir with a whisk. Bring to a boil and keep warm. Heat up the oil in a pan and fry the strips of liver for a few minutes. Remove and drain them on a paper towel. Lay them on a hot serving dish, coat with the sauce and sprinkle with chopped chives. Serve with fresh tagliatelli.
