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Apple "Rossini"

4 servings

Ingredients

• 4 Stk Apples (medium)
• 30 g butter (for stewing)
• 0.12 L White wine
• 4 Stk mushroom caps (large)
• butter (for mushrooms) (nach Bedarf)
• Lemon juice (for mushrooms) (nach Bedarf)
• 200 g Veal liver
• 0.5 Stk Onion
• 2 Stk mushrooms (for ragout)
• 40 g butter (for ragout)
• Flour (nach Bedarf)
• Red wine (nach Bedarf)
• canned pineapple, diced (nach Bedarf)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Lemon juice (nach Bedarf)

Instructions

1. Peel four medium apples, cut off the top and hollow out the core.
2. Braise until tender in 30 g butter and 0.125 L white wine.
3. Fill with the veal liver ragout and top each with one larger mushroom cap braised in butter and lemon juice.
4. Veal Liver Ragout: Cut 200 g veal liver, half an onion and 2 mushrooms into small cubes.
5. Brown in 40 g butter and dust lightly with flour.
6. Add a little red wine.
7. Stir in diced pineapple pieces from a can and season with salt, pepper and lemon juice.

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