Calf liver pralines

Ingredients for 8 servings:

• 250 g veal liver
• 1 tbsp oil
• 50 ml port wine
• 100 g cream
• 150 g butter, soft
• 1 pinch of salt
• 1 pinch(s) black pepper
• 1 apple
• 2 slices of pumpernickel
• 1 bunch of chives

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 5 minutes; Total time approx. 8 hours 50 minutes

with apple and pumpernickel breading

Wash the veal liver, pat dry, and sear in hot oil in a pan for about 3 minutes, then deglaze with port wine. Add the cream and bring to a boil. Puree everything in a blender or in a tall bowl with an immersion blender along with 140g butter, salt, and plenty of pepper. Transfer the veal liver cream to a bowl. Peel, core, and finely dice the apple. Sauté the cubes in the remaining butter, let cool slightly, and stir into the liver cream. Refrigerate the mixture for about 8 hours or overnight. Finely chop the pumpernickel in a blender or with a large knife. Cut the chives into not-too-fine rolls and mix with the pumpernickel crumbs on a plate. Form small balls from the well-chilled cream and roll them in the breadcrumbs.