Summary

Ingredients

For the puree:

• 800 g potato (s), floury boilin
• salt
• 150 ml milk
• 2 tablespoon butter
• pepper
• Nutmeg, ground
• 3 apples, (e.g .: Royal Gala or Braeburn), for the liver
• 2 medium onion (s)
• 4 slices veal liver (approx. 150 g each; ready to cook, skinless)

Also:

• Flour, to work with
• oil
• butter
• Clarified butter
• 0.5 teaspoon ½ sugar
• Pepper from the grinder

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Instructions

1. For the puree, peel the potatoes, wash them, quarter them and cook them in salted water for about 25 minutes until soft. Drain the water, let the potatoes steam out a little on the stove, then roughly mash them with a pounder or press them through the potato press.
2. Preheat the oven to 80 °.
3. Bring the milk to the boil and stir in pieces with the butter into the potatoes, season with salt, pepper and nutmeg. Keep the puree warm in a metal bowl in the oven.
4. Wash the apples, peel them as desired, cut out the core and cut the apples into rings approx. 1 cm thick. Peel the onions, cut into thin rings, dust with a little flour. Fry the onions in a little hot oil until golden brown, season with salt and pepper. Fry the apples in a little butter until golden brown, sprinkle with sugar and caramelize.
5. Halve the veal liver slices, turn in flour, knock off excess flour. Fry the liver over medium heat in hot clarified butter for about 2 minutes on each side and season with salt and pepper. Serve the liver with onion rings, apple slices and mashed potatoes and grind with pepper.