John Myers
Ingredients for 4 servings:
- 400 g poultry liver(s)
- 2 apples
- 1 large onion(s)
- 200 g cream
- 250 ml broth
- e.g. salt and pepper
- Sugar
- Marjoram, dried
- n. B. Sauce thickener
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
with apples and onions
Wash the liver and cut into thin strips. Wash, peel, core, and slice the apples into thin wedges. Peel, halve, and slice the onion. Heat a little oil in a deep pan. Briefly fry the liver, then set aside. In the same pan (with a lid), fry the onion and apples in the remaining frying fat. Caramelize with a little sugar, then add the liver back in. Season with pepper and marjoram. Do not add salt, or the liver will become tough! Deglaze everything with cream and broth, cover, and simmer over low heat for about 10-15 minutes. Season to taste with salt and more pepper if desired. Thicken the sauce as desired. This goes well with noodles, rice, mashed potatoes, and a green salad. We love to serve it with stir-fried noodles. These are Asian noodles that don’t need to be pre-cooked. After braising, simply add them to the ragout and cook for 4 minutes. They absorb almost all of the sauce, which doesn’t need to be thickened. What’s left is a pasta and liver dish.
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