Rinse the potatoes. Make in salted water about 25 min. Liver rinse, dry and divide into pieces. Rinse leek and cut into rings.
Heat oil. Sauté liver for 2 to 3 min over medium heat, season and remove. Sauté leek in drippings, deglaze with chicken broth. Cook for 5 minutes. After 3 min. add liver.
Rinse sage and chop. Mix some binder into the sauce stock. Season to taste with salt and freshly ground pepper. Drain potatoes and serve all together.
Bread units : 2
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