Here's a recipe that first appeard in La nouvelle encyclopédie de la cuisine by Mme Jehanne Benoit under the name of Foie de veau à la vénitienne (Venetian veal liver). Whether or not it's truely Venetian, I don't know, but it's quite tasty and is known as breakfast two or three times a week.
Slice 1 lb. veal liver as thinly as possible. Cut these into half inch wide fingers. Melt 4 tbsp butter in a frying pan and fry 2 cups onions, finely sliced until golden. Put the heat as high as possible (be careful if you're using a nonstick pan), add the liver and constantly stir for 3 minutes. Salt and pepper to taste and add 2 tbsp of white wine or lemon juice. Simmer 1 minute. Sprinkle with 1 tbsp chopped parsley and serve.
I've made several variants of it with success. I almost always substitute white wine vinegar for the white wine. I often add a quarter or half of a finely minced jalapeño and substitute the onions with two very finely minced shallots. As cheap and soon to be poor university student, I've always used beef liver. At 2$ a pound for beef liver, a quarter of the price of baby beef liver (which is cheaper than veal liver still), it's hard to go wrong. I don't cook the liver as long as she recommends, I find overcooked liver to be tough and chewy.