Calf Liver with Mustard Sauce

0
Average: 0 (0 votes)
(0 votes)
Calf Liver with Mustard Sauce
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
2 onions
5 Cornichons
60 grams Pearl onion
½ bunch Chives
20 grams butter
1 tablespoon Sherry vinegar
450 milliliters Veal stock
1 teaspoon medium hot Mustard
1 teaspoon cornstarch
salt
freshly ground peppers
600 grams Calf's liver (ready to cook)
30 grams clarified butter
100 grams Pastry flour
How healthy are the main ingredients?
ChivesMustardonionsalt

Preparation steps

1.

Peel onions and chop finely. Drain pickles and pearl onions well and cut pickles into thin slices. Rinse chives, shake dry and cut into small rings. In a pan, melt butter and fry onions until golden brown. Deglaze with vinegar, pour in stock and stir in mustard. Simmer about 5 minutes over medium heat.

2.

Dissolve cornstarch in a little cold water and stir into sauce. Bring to a boil and thicken, then add pickle slices and pearl onions. Season with salt and pepper and simmer another 5 minutes. Meanwhile rinse liver, pat dry, remove sinew and skin and cut into narrow strips.

3.

In another skillet, melt butter. Sprinkle liver strips with flour, tap and fry in hot butter. Season with salt and pepper and pour sauce over. Sprinkle with chives and immediately serve. If desired, serve rich peasant bread with it.