Vorpommern-Rügen
Chicken Liver of the House
Clean, dry and flour the liver. Heat a medium frying pan and fry the floured liver from both sides.
Add apple slices and onion rings and fry to golden brown.
Season the liver with salt and a bit of white pepper.
Deglaze with 200 ml of Cassissée and the dark gravy.
Finally, add two pats of butter to it and simmer for about 2 minutes.
We serve the chicken liver with herb mashed potatoes and although it is a simple dish, it is very well received by our guests.
Add apple slices and onion rings and fry to golden brown.
Season the liver with salt and a bit of white pepper.
Deglaze with 200 ml of Cassissée and the dark gravy.
Finally, add two pats of butter to it and simmer for about 2 minutes.
We serve the chicken liver with herb mashed potatoes and although it is a simple dish, it is very well received by our guests.
Ingredients:
12 pieces of chicken liver
1 red apple
1 white onion
200 ml Cassissée (liqueur)
200 ml dark jus
2 pats of butter
salt and white pepper
12 pieces of chicken liver
1 red apple
1 white onion
200 ml Cassissée (liqueur)
200 ml dark jus
2 pats of butter
salt and white pepper
The recipe is from:
Panorama Hotel Restaurant Lohme
Dorfstraße 35
D-18551 Lohme
Germany
[email protected]
www.lohme.com/
