Steamed Calf’s Liver with Lime Blossoms and Mint

Flour butter: knead softened butter well with flour, ratio 35/65.

In a Reindl bubble soup, wine, lime blossom and mint.

Season the calf’s liver with salt and pepper, then hang it in a sieve over the gravy and steam it for about 6 to 7 minutes with the lid closed.

Drain the gravy, bring to the boil, thicken slightly with flour butter and refine with whipped cream. Thicken the sauce slightly and season with juice of one lemon, grated lemon peel, salt and pepper.

Divide the sauce evenly among well-warmed plates, arrange the calf’s liver cut into thin slices on the sauce and garnish with lime blossoms and mint leaves.

Serve with dry rice.

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