Pluck the herb leaves from the twigs and chop finely. Remove the skin from the apple, core it and cut into small cubes. Remove the skin from the onion and chop finely.
Heat the clarified butter in a wide pan and roast the calf’s liver in it, without seasoning, in about 250 g portions, tossing for about a minute. Season with salt and pepper immediately before removing.
Let the butter melt. Meanwhile, sauté the apple cubes and the onion in it for two and three minutes, respectively, until golden brown. Extinguish with vinegar and veal stock, let it boil and cook on high fire for a few minutes. Then remove the pan from the fire, add the liver, mix well and season with salt and pepper. Serve immediately.
It goes well with steamed potatoes.
Tip & Trick:
Calf’s liver Calf’s liver is easy to distinguish from beef and pork liver: It is half the size, lighter in color and a beautiful Bordeaux red. Fresh calf’s liver contains vitamins such as A, D and E, and also a few B vitamins, so it is an extremely valuable food, provided of course that it comes from a healthy animal and is absolutely fresh. This means that calf’s liver must be consumed within three to four days. Tip: Always short-roast liver in small portions, otherwise it will become dry and tough.
Our tip: As an alternative to fresh herbs, you can also use frozen ones -.
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