Stuffed Veal Liver Escalopes

A bean recipe for every taste:

Score a pocket in the veal liver slices. Peel, halve and chop the onions. Heat a third of the oil in a frying pan and sauté the onion cubes until translucent. Season with salt and pepper and the plucked thyme leaves, add a third of the butter and cook in its own juice until soft. Cool and finally stir in the parsley.

Preheat the oven to 180 degrees. Season the veal liver slices with salt and pepper, fill them with the onion ragout and press the pockets well together. If necessary, pin them with a wooden stick and turn them in flour to the other side. Heat the remaining oil in a frying pan and roast the calf’s liver for 2 min on each side. Then place on an ovenproof plate and cook in a hot oven for about 6-8 minutes until done.

Deglaze the pan with veal stock and red wine and boil down in a few minutes until slightly creamy. Pass through a sieve and add the remaining butter in small flakes with a small whisk.

Pour the sauce over the slices of veal liver and serve.

Serve with potatoes (for 2 people, cook 250 g of new potatoes in their skins, peel and offer with the liver) and beans (see other recipe).

Tips:

Liver, with its high vitamin content, is one of the most valuable animal foods. However, it contains just as many purines, which is why people at risk of gout should avoid it.

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