Sage Veal Liver with Mashed Potatoes

Ingredients

• 800 g starchy potatoes
• 8 slices veal liver about 80 g each (cleaned, skin and sinews removed)
• 2 tbsp flour
• 2 tbsp clarified butter
• 20 ml Calvados
• 150 ml veal stock
• 2 sprigs sage
• 2 tbsp heavy cream
• Salt
• colored pepper
• 200 ml milk
• 40 g Butter
• freshly grated nutmeg

Instructions

1. 1.

   Wash the potatoes and steam them for about 30 minutes until tender.

2. 2.

   Rinse the liver slices, pat dry and coat in flour. Brown each side in hot clarified butter, then remove from pan. Deglaze with Calvados, add veal stock, and reduce slightly to a silky sauce. Rinse sage leaves, strip and roughly chop. Stir cream into the sauce and return the liver; simmer gently for about 5 minutes. Season with salt and colored pepper.

3. 3.

   Peel the potatoes, press through a potato masher, pour over hot milk, stir in butter, and season with salt and nutmeg.