Veal Liver Berliner

Roasted calf’s liver served with fried onions and apples.

Ingredients:

Rule for 4 servings: 4 pcs of veal liver 2 pcs of apple 1 pc larger onion 20 g butter (fat) 2 tbsp oil ground pepper smooth flour salt

Procedure:

1. 1. Put them in hot oil, fry them on both sides until they are pink inside (but not bloody), take them out and put them in a warm place
3. Peel the apples, take out the cores, cut them into intermediate rings and saute on both sides in hot butter (fat)
4. Saute the onions, sliced thinly, in the fat from the liver frying
5. Salt the liver, arrange on a plate, garnish with onions and apples.

Recommendation:

– Side dish.