Calves Liver with Apples and Onions
Rinse and peel the potatoes and cook in a pot of boiling salted water until knife-tender, about 30 minutes.
Meanwhile, rinse and core the apples and cut into rings, and spinkle with lemon juice. Peel the onions and cut into rings. Rinse the liver, pat dry, remove the skin and any tendons and cut into serving pieces. Season with salt and pepper. Heat 2 tablespoons of butter in a skillet. Dust the liver with flour, and saute briefly. Remove the liver from the pan. Remove the pan from the heat, add the Calvados, return the pan to the heat and cook briefly. Add the stock and simmer 5 minutes. Return the liver to the pan and cook until pink inside, 4-5 minutes pink. Or, cook to the desired degree of doneness. Season the sauce with salt and pepper.
In another pan, melt the remaining butter and saute the apple and onion until golden brown. Dust with the sugar and cook until caramelized.
Drain the potatoes, let stand to evaporate the water and press through a potato ricer. Stir in the milk and butter to a make a smooth puree. Season with salt, pepper and nutmeg and serve with the liver on warm plates. Spread the apple and onion rings on the liver, sprinkle with the Calvados sauce and serve sprinkled with chives.