Veal Liver with Apples
Veal Liver with Apples
Rating: (1 rated)
  • 1/4 cup (60 ml) butter
  • 6 shallots, finely sliced
  • 3 green apples or Cortland, peeled, cored and sliced
  • 3 tablespoons (45 ml) maple syrup
  • 2 tablespoons (30 ml) whole-grain mustard
  • 4 large slices of veal liver
  • 1/4 cup (60 ml) all-purpose flour
  • Salt and pepper
  • 1/4 cup (60 ml) of Calvados
  • 1/4 cup (60 ml) 35% cream or 15% country style cream
  • Preparation
  • In a skillet, heat half the butter over medium-high. Add the shallots and apples and cook for about 5 minutes.
  • Add the maple syrup and mustard. Continue cooking for several minutes. Remove the preparation from the pan. Set aside.
  • In a large plate, combine the flour, salt and pepper. Dredge the slices of veal liver in the flour.
  • In the same skillet, heat the remaining butter over medium heat. Brown the liver for about 2 minutes per side depending on the thickness, until medium-rare.
  • Season with salt and pepper and keep warm.
  • Deglaze the pan with the brandy, flambĂ©. Add the cream and the apple mixture. Reheat and adjust seasoning.
  • Serve the veal liver with the apple sauce. Delicious with good mashed potatoes.
  • Description
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