2 Pers.
20 min
10 min
3,05
INGREDIENTS
2 onions
1 apple
Veal liver for two people
30cl of port around
butter or oil according to taste
of veal stock
liquid cream
salt (personally I don't use salt)
PREPARATION
STEP 1
First, prepare your onions and apple by cutting them into small pieces.
STEP 2
Then make the leather over low heat in a frying pan until the onions are to your liking (crunching or melting).
STEP 3
From the beginning and as soon as the pan "dries out", pour a little port to soak the onions and take its taste.
STEP 4
In another small skillet, reduce by half 20cl of port.
STEP 5
Then add 10cl of liquid cream and let reduce slightly before adding the veal stock (10cl or a spoonful of powder).
STEP 6
Always stir.
STEP 7
To finish, add the butter (add small pieces of cold butter that you turn so that the Porto sauce is bound and glossy) or add a spoonful of cornstarch to thicken it.
STEP 8
At the same time, the liver has to be prepared, i. e. the vessels and membranes have to be removed. Rinse it with cold water and wipe it with absorbent paper towel.
STEP 9
Then cut the liver into dice of more or less two centimetres by two.
STEP 10
When you feel the onions and apple are sufficiently cooked, turn up the heat and stir-fry the liver. Put some port back in so that the liver can absorb it too.
STEP 11
Stir and stir everything, leaving it to cook for about 5 minutes.
STEP 12
And finally serve.