Veal liver with apples and onions

Name: Veal liver with apples and onions
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g floury potatoes; 7-10 Tbsp Salt; 2 Onions (about 80 g each); 2 Apples (about 200 g each); 3 Stem(s) Sage; 600 g Calf's liver; 3-4 Tbsp Flour; 2-3 TABLESPOONS clarified butter; 200 ml Milk; 1 TABLESPOON Butter; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 150 ml beef or vegetable broth; 1-2 TABLESPOONS White wine vinegar; 7-10 Tbsp Piping bag

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g floury potatoes
7-10 Tbsp Salt
2 Onions (about 80 g each)
2 Apples (about 200 g each)
3 Stem(s) Sage
600 g Calf's liver
3-4 Tbsp Flour
2-3 TABLESPOONS clarified butter
200 ml Milk
1 TABLESPOON Butter
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
150 ml beef or vegetable broth
1-2 TABLESPOONS White wine vinegar
7-10 Tbsp Piping bag

Directions

1
Peel, wash and chop the potatoes and boil them in salted water for about 20 minutes until soft. Peel onions and cut into thin slices. Wash apples, quarter them, cut out the core.
2
Cut apples into slices. Wash sage and dab dry. Pluck the leaves from the stalks. Rinse liver and dab dry. Cut liver into strips and turn in flour, shake off excess flour.
3
Heat clarified butter in a frying pan. Sauté the liver in it in portions for 2-3 minutes. Meanwhile bring milk and butter to the boil. Drain the potatoes. Add milk, mash and season to taste with salt, pepper and nutmeg, keep warm.
4
Season the liver with salt and pepper and take it out. Turn onion in the remaining flour and add it in portions with apples and sage to the frying fat, cook for 3-5 minutes while turning. Pour on stock, bring to the boil. Season to taste with salt, pepper and vinegar.
5
Fill mashed potatoes into a piping bag with a star-shaped spout, squirt onto plates, arrange with calf's liver, apples, onion, sage and stock.