Veal Liver with Mashed Potatoes
- For the veal
- 500 grams Calf's liver (sliced)
- 2 tart Apple
- 4 onions
- 1 tablespoon lemon juice
- 2 tablespoons Pastry flour
- 4 tablespoons butter
For the mashed potatoes: peel and rinse potatoes, cut into pieces and cook for about 25 minutes in boiling salted water. Drain and mash, mix with hot cream and butter, season with salt and pepper and keep warm.
For the livers: rinse livers, pat dry and trim. Peel and core apples, cut into about 8 mm slices (approximately 1/3 inch), sprinkle with lemon juice.
Mix flour with salt and pepper, coat livers with the mixture. Heat 2 tablespoons of butter in a pan and cook livers for about 3 minutes per side, remove from the pan and keep warm in preheated oven at 75°C (approximately 165°F). Add remaining butter to the pan and cook apple slices until golden brown on both sides. Top liver pieces with apple slices. Saute onions in the same pan and spread over apples.
Arrange livers and potatoes on plates and serve.