John Myers
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Fried Veal Liver with Butter and Elderberry Sauce
The perfect fried veal liver with butter and elderberry sauce recipe with a picture and simple step-by-step instructions.
The little one
- 4 Eßl. Grippy flour (Wiener Grießler)
- 1 half Apple in thick slices
- 1 large table Butter for frying
- 1 Eßl. Elderberry jam
- 1 half red Thinly sliced onion
- Salt, a little pepper
- 1 large table Butter
- 2 Eßl. Elderberry jam
The liver
- Heat a pan and melt the butter. Turn the liver in the flour, fry slowly. In a second pan, melt the butter and brown a little, turn the onion rings in the flour and brown. Place on a kitchen towel. Lightly fry the apple slices in the remaining butter. The first spoonful of elderberry jam is for the apple slices.
- The liver forms light, bright spots at the top, so turn around. When it is ready with a light brown crust, arrange on a plate, put on the apple slices, the onion rings as well.
- The sauce: Melt the large tablespoon of butter in the small pan, then stir in the elderberry jam (homemade). Pour this sauce over the liver. Fine, I mean.
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