Turkey Liver in Onion Bed

Cut away everything that is white from the liver, then soak the pieces in milk for about 30 minutes (this makes it particularly tender and wonderfully mild in taste). During this time, peel and slice the onions - not too thin and not too thick.

Place the livers on a double layer of kitchen paper to drain off and pat dry all around with another double layer of crepe.

Heat the oil in a pan and put the dried liver in it. Reduce the heat and brown the liver on both sides until golden. When it has taken color all around, put the onion slices in the pan and place the livers ON the onion slices.

Sauté gently over medium heat until the onions on the underside are also colored. In this way, the liver can cook very gently and remains wonderfully tender. Mix everything together with the help of two wooden spoons and continue frying at the same temperature until the onions have the desired color. Take the pan off the stove.

Now fold in the salt, pepper and the soy sauce and serve the livers with all the onions with the puree or rice. We had a fine butter and almond rice with it, which, by the way, we love very much.