Calf’s Liver Schilcher Style

For the calf’s liver Schilcher style, peel the apples, cut them in half and remove the core. Cut into wedges and sprinkle with lemon juice. Caramelize sugar in a pan and deglaze with Schilcher. Add the apple slices and steam for a few minutes. Cover and set aside.

Season the liver slices with rubbed thyme and pepper and turn in flour, tapping off excess flour.

Heat butter in a frying pan and fry the liver slices on both sides for about 3 minutes. Now add salt first. Remove the liver and keep warm.

For the sauce, dissolve the gravy with soup and season with thyme and sage. Let it boil down well. Remove thyme stems and sage leaves. Cut the ice-cold butter into pieces and stir (assemble) into the sauce. Now do not let it boil up any more.

Serve the calf’s liver Schilcher style with the stewed apples and the sauce.

Preparation Tip:

Serve a creamy rosemary polenta with the Schilcher-style veal liver.

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