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Veal Liver Filet Strasbourg Style

4 servings

Ingredients

• 2 Stk Onions
• 100 g Fat (for roasting onions)
• Salt (nach Bedarf)
• 2 Stk Apples
• 300 g Veal liver
• Pepper (nach Bedarf)
• Flour (nach Bedarf)
• 40 g Fat (for frying liver)
• 50 g butter
• Lemon juice (nach Bedarf)
• Worcestershire sauce (nach Bedarf)
• Parsley herb (finely chopped) (nach Bedarf)
• broth or water (nach Bedarf)

Instructions

1. Slice onions into rings and fry golden brown in 100 g hot fat.
2. Drain, salt and keep warm.
3. Peel two apples, remove the core and cut into finger-thick slices.
4. Fry the apple slices golden on both sides.
5. Cut 300 g veal liver into centimeter-thick tranches, salt, pepper and dust one side with flour.
6. Quickly fry in 40 g hot fat with only one turn – the liver should remain slightly pink inside.
7. Pour off the frying fat and toss the filets briefly in 50 g butter.
8. Arrange overlapping on a platter.
9. In the remaining butter, add a few drops of lemon juice, a splash of Worcestershire sauce and some finely chopped parsley, add a little broth or water and pour over the liver.
10. Lay the apple slices on the side and sprinkle the fried onion rings over top.

Based on a cookbook by Hans Hofer (1964), adapted with AI.