Veal Liver

Ingredients

• 4 large porcini mushrooms
• 3 shallots
• 6 tbsp butter
• 100 ml red wine
• Salt
• ground pepper
• 100 tbsp sherry vinegar
• 300 ml poultry stock (from the jar)
• 1 large potato (mostly waxy)
• 2 tbsp oil
• 200 g thick slice veal liver (1 thick slice veal liver)
• 1 bunch chives
• garlic blossoms to taste (and frying fat)

Instructions

1. 1.

   Clean and trim porcini mushrooms. Separate caps from stems and dice stems small. Peel shallots and dice small. Heat 1 tbsp butter. Sauté 2 shallots and diced mushroom stems. Deglaze with red wine and simmer for about 10 minutes while stirring. Season with salt and pepper.

2. 2.

   Heat 1 tbsp butter, sauté remaining shallot cubes. Add vinegar and reduce by half. Pour in poultry stock and reduce again by half.

3. 3.

   Peel, wash potato and cut lengthwise into four thick slices. Heat 3 tbsp oil in a pan and cook potato slices turning until golden. Clean veal liver, rinse, pat dry and cut into four portions. Heat 2 tbsp butter and fry liver for 3-4 minutes. Briefly simmer mushroom caps on the side. Season with salt and pepper.

4. 4.

   Stir remaining cold butter in small pieces with a whisk into the stock to bind. Do not let sauce boil again. Season with salt and pepper.

5. 5.

   Shake off chives, dry and cut into fine ribbons. Place potato slices on plate, spoon sautéed mushroom cubes and sauce over them. Top with veal liver and mushroom caps. Sprinkle chives and garnish with fried garlic blossoms if desired.