Ingredients:
500 g veal liver
1 onion
1 sprig thyme
35 g butter
200 ml brown veal stock
30 ml cognac
salt, pepper
Slice the cleaned liver and chop the onion. Sauté onion in butter. Fry sliced liver together with the thyme leaves for a minute and a half on both sides. Set the liver aside. Add cognac and brown veal stock, reduce. Put the liver back to the pan cook for another minute, season and serve.
I do love liver and kidney and *?/&"*ç!*, other things many don't like. A coincidence again, you don't believe it, veal kidneys are lying next to my chopping block right now and potatoes are boiled and already cooled down, need to be peeled and grated, to become Roesti tonight, within the next 30 minutes :-)
ReplyDeleteMmm sounds very good! I also love all that stuff you mentioned...or rather not mentioned. *grins* En guete dem fall! :)
ReplyDeleteYour dish looks fantastic!
ReplyDeleteI'll be honest with you, I love liver, but only if it's prepared in a restaurant.
In other words, I've never been able to touch liver, in its raw state; the uncooked texture makes me a little queasy.
However, prepared by someone else's hands, I will devour it, without blinking, and ask for seconds.
I also had this kind of problem with liver, but mainly with poultry liver, with veal or beef not. Maybe because those are less complicated to work with, at least to me, and therefore I need to touch it less.
ReplyDeletewas wuerde ich jetzt geben fuer die Leber. hmmm!
ReplyDelete