Gebratene Kalbsleber Auf Berliner Art Calfs Liver With Apples Food

GEBRATENE KALBSLEBER AUF BERLINER ART (CALF'S LIVER WITH APPLES

Steps:

• Preheat the oven to 250*. In a heavy 10-to12-inch skillet, melt 2 Tblsp. of the butter over moderate heat. When the foam subsides, add the onion rings, a little salt and a few grindings of pepper. Stirring occasionally, cook the onion rings for about 10 minutes, or until they are light brown.
• With a slotted spoon, transfer them to a heatproof plate, cover them loosely with foil and place in the preheated oven. Add 2 Tblsp. of butter to the skillet and drop in half of the apple rings. Cook them until they are golden on both sides, add them to the plate with the onions rings and cook the remaining apple slices similarly in another 2 Tblsp. of butter.
• Keep the apples and onions warm in the oven while you cook the liver. Season the liver slices with salt and a few grindings of pepper. Dip the slices in flour, then vigorously shake off any excess. Add the remaining 2 Tblsp. of butter to the skillet and melt the butter over moderate heat.
• When the foam subsides add the liver and cook it for 2 minutes on each side, or until the slices are light brown, turning them with kitchen tongs. Do not overcook. Remove the liver to a heated platter and scatter the apple and onion rings over it and serve at once.

CALF'S LIVER WITH CARAMELIZED APPLES

Steps:

• Sprinkle the liver with salt and pepper. Dredge the slices in flour and shake off excess. Set aside.
• Cut each apple into quarters. Cut away and discard the core and skin of each quarter. Cut quarters into thin slices. There should be about 5 cups.
• Heat one tablespoon of the butter in a skillet and add apple slices. Cook over relatively high heat, shaking skillet and stirring, about 5 minutes. Sprinkle with brown sugar and continue cooking, redistributing the apple pieces, about 5 minutes. When cooked, apples should be caramelized; very little liquid should be left in pan.
• Heat oil in a skillet large enough to hold the liver pieces in one layer.
• Add liver and cook over high heat about 1 1/2 minutes to each side or until nicely browned all over. Transfer pieces to hot serving dish and surround with apples.
• Add remaining 2 tablespoons butter and the shallots to the skillet in which the apples cooked. Cook briefly, stirring, and add vinegar. Bring to the boil and pour sauce over the liver. Sprinkle with parsley and serve.

KALBSLEBER BERLINER ART CALF'S LIVER BERLIN STYLE

Steps:

• 1. In a heavy 12-inch skillet melt 2 Tbsp. of the butter over moderate heat. Add the onions and saute 5 to 7 minutes, stirring often, until limp and golden; transfer to a large bowl and reserve.
• 2. Melt 2 more Tbsp. of the butter in the skillet, add the apples, and saute about 5 minutes, stirring often, until golden; transfer to a separate bowl and reserve.
• 3. Dredge the liver in the flour, shaking off any excess. Melt the remaining butter in the skillet over high heat and, as soon as it foams up and subsides, add half the liver and brown 2 to 3 minutes on a side, depending on whether you like liver rare or medium-rare. (I like mine well done, so I will cook longer, covered.)
• 4. Lift the browned slices to a heated platter and sprinkle each lightly with salt and pepper. Tent with foil to keep warm. Add the remaining liver to the skillet and brown as before. Transfer to the platter and season with salt and pepper.
• 5. Pile the onions and apples on top of the liver, sprinkle with the parsley and serve.