Poultry Liver in Calvados Jus

Rating: 3.6667 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)




Season liver with pepper and roll in flour. Fry until golden brown and extinguish with calvados. Then season with salt. Use the gravy as a sauce. Caramelize sugar and let apple slices brown slightly in it. Roast the onion rings until golden brown. Add this to the finished liver. Pour the cooked potatoes directly onto the plate. Pour melted butter over them and garnish with parsley.

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