We prepared this dish on 19 June
2015. It was originally for ox liver, but the quality of the liver spoilt the dish.
Otherwise it wasn't bad. Next time we would probably go for calf liver.
Ingredients
| quantity |
|
ingredient |
|
step |
| 100 g |
|
bacon or cold-smoked ham (Schinkenspeck) |
|
1 |
|
|
oil for frying |
|
1 |
|
|
| 150 g |
|
onion, sliced |
|
2 |
| 15 g |
|
garlic, crushed |
|
2 |
|
|
| 150 g |
|
mushrooms (champignons de Paris) |
|
3 |
| 50 g |
|
mushroom cocktail (in jar) |
|
3 |
| 100 ml |
|
chicken broth |
|
3 |
| 50 g |
|
tomato paste |
|
3 |
|
|
salt, pepper |
|
3 |
|
|
| 800 g |
|
calf liver |
|
4 |
|
|
parsley |
|
4 |
|
|
Preparation
-
Fry bacon or ham in a pan until crisp.
-
Slice onions, crush garlic and add to pan. Cook about 5 minutes under low heat until
onions are glassy.
-
Add mushrooms, chicken broth, tomato paste, salt and pepper and mix well.
-
Fry the liver until brown. Add the sauce mixture, sprinkle with parsley, and serve.
