Kalbsleber Berliner Art

Ingredients

• 600 g veal liver (sliced)
• 2 tart apples (e.g., Granny Smith)
• 1 EL lemon juice
• 4 onions
• 2 EL flour
• 4 EL butter
• Salt
• Pepper (freshly ground)
• 10 ml cognac
• 100 ml meat broth
• 2 EL heavy cream (at least 30% fat)
• sage sprigs (for garnish)

Instructions

1. 1.

   Wash the liver, pat dry and remove all membranes. Peel the apples as desired, core them, slice into about 8 mm thick rounds and drizzle with lemon juice. Peel the onions, halve them and cut into thin strips. Preheat the oven to 120°C (top and bottom heat). Dredge the liver slices in flour and tap off excess. Heat 2 EL butter in a pan, brown the liver slices for 2 minutes on each side and set aside. Season with salt and pepper and bake in the preheated oven on the middle rack for about 10 minutes until pink through. Add the remaining butter to the pan, brown the apple slices on both sides and place them over the liver. Sauté the onion strips in the leftover butter, give half over the apples. Brown the other half dark brown, deglaze with cognac and broth and reduce. Puree the sauce and season with salt, pepper and cream.

2. 2.

   Arrange the liver with onions and apple rings on plates, drizzle with sauce and garnish with sage sprigs before serving.