Veal Liver Slices with Pine Nuts

1. cut calf’s liver and peeled onions into fine slices.

Soak raisins in a little bit of lukewarm water. 3.

Fry the onions in a little oil and butter until light brown and drain in a sieve. 4.

Heat the same fat once more and fry the slices of veal liver with the sage leaves. 5.

5. sprinkle with a touch of flour, after a short time sprinkle salt, ground pepper and dried marjoram.

6. thicken everything briefly and quickly, pour into a sieve.

7. extinguish the rest of the pan with wine vinegar, let the liquid evaporate, pour the veal jus and cook until creamy.

8. then add the roast meat from the sieve, the raisins, parsley, onion slices and a few splashes of balsamic vinegar vinegar and sprinkle with toasted pine nuts.

The trick is to season the liver with salt only after frying, so that it does not become hard.

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