Summary

Ingredients

• 375 g poultry liver
• 3 onion (s)
• 2 tomato (s)
• 50 g bacon, mixed
• 1 clove garlic
• salt and pepper
• 1 sprig thyme
• 2 glasses brandy (liqueur glasses)
• 1 baguette (s)

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Instructions

1. Wash the liver and cut into walnut-sized pieces. Peel the onions and cut into strips. Dice the tomatoes. Dice the bacon and finely mash the garlic.
2. Fry the bacon in a pan and add the liver. Fry for 2 minutes. Take both out and add the onions to the pan and sweat until golden.
3. Add the liver, garlic and tomatoes and grate the thyme over it. Steam for 3 minutes and add the brandy. Light this and let it burn down. Serve with the baguette.