Liver and ham sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
6
- 250 g Chicken liver
- 200 g Veal escalope
- 1 Onion
- 30 g Butter or margarine
- 2 TABLESPOONS Flour
- 2 TABLESPOONS Tomato paste
- 1/2 l clear broth (instant)
- 1 Stalk leek (leek)
- 150 g cooked ham
- 4 cl Sherry
- 4 TABLESPOONS Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
Directions
- 1
Cut liver and meat into small pieces. Peel and finely chop the onion. Heat the fat in a pot and fry the meat and liver. Dust with flour. Add onions and tomato paste, fry briefly.
- 2
Bring everything to the boil and cook for 10 minutes. In the meantime, clean and wash the leek and cut into fine rings. Cut the ham into small cubes. Add leek and ham to the meat.
- 3
Let it boil for a short time. Add sherry and cream. Flavour with salt, pepper and nutmeg.
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