Veal Liver Strips with Mustard Sauce

Ingredients

• 2 onions
• 5 cornichons
• 60 g pearl onions
• 0.5 bunch Chives
• 20 g butter
• 1 tbsp sherry vinegar
• 450 ml veal stock
• 1 tsp medium‑sharp mustard
• 1 tsp Cornstarch
• Salt
• black pepper (freshly ground)
• 600 g veal liver (pre‑prepared for cooking)
• 30 g clarified butter
• 100 g flour

Instructions

1. 1.

   Peel and finely dice the onions. Drain the cornichons and pearl onions well, then slice the cornichons into thin rounds. Wash the chives, shake dry, and cut into fine ribbons. Melt the butter in a pan and brown the onion cubes until golden yellow. Deglaze with vinegar, add the stock, and stir in the mustard. Simmer over medium heat for about 5 minutes.

2. 2.

   Whisk the cornstarch into a little cold water and use it to thicken the sauce. Bring to a boil, then add the cornichon slices and pearl onions; season with salt and pepper and simmer another 5 minutes. Meanwhile, rinse the liver, pat dry, remove any sinews or membranes, and slice into thin strips.

3. 3.

   In another pan melt the clarified butter. Dust the liver strips with flour, tap off excess, and sear them in the hot butter until browned all around. Season with salt and pepper, then pour over the mustard sauce. Sprinkle with chives and serve immediately. Offer rustic bread on the side if desired.