Cut rings. Cut out apple house, remove peel and cut into finger-thick slices. Whip cream until stiff and heat milk.
Season liver with a little pepper, turn in flour to the other side. Remove peel from potatoes, press into heated milk, add butter, season with salt and nutmeg and stir with wooden spoon until smooth.
Heat coated frying pan with clarified butter, roast liver on both sides to the point and season with salt at the end.
Roast apple slices and onion rings in hot clarified butter until golden brown. Reduce brown veal stock in hot frying pan a little and season. Fold whipped cream into mashed potatoes.
Serve:
Arrange cream puree on flat plate as a base. Arrange liver slices diagonally. Place onion rings and apple slices on top, garnish with rosemary sprig. Pour sauce all around.
612 Kcal – 32 g fat – 43 g egg white – 37 g carbohydrates – 3 Be (bread units) : O title : Veal liver “doughnut style” on cream puree with : > apple slices.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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