Fried Calf’s Liver with Lung Sauce

(Scharkoe is teljatschjei petschoenki pod sousom is loegkich).

First prepare the sauce: put washed beuschel in a saucepan with onion (whole), peppercorns, bay leaves, greens and salt. Cover with water and soften.

Cut drained beuschel into noodles and mix with chopped eggs and finely chopped onion greens.

Fry flour in butter, extinguish with soup and boil down until creamy. Heat the lung mixture in the sauce, stir in the sour cream and season with salt.

Place livers in milk for 20 to 30 minutes. Pat well and perhaps skin. Cut liver into pieces, season with salt and pepper, turn in flour to the other side and roast in the hot butter.

Pour into a large enough bowl, baste with the hot lung sauce and sprinkle with chopped dill.

Serve with mashed potatoes or boiled potatoes.

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