Raclette with calf's liver

Ingredients for Raclette with calf's liver

Instructions for Raclette with calf's liver

To prepare the Raclette with calf's liver recipe, please follow these instructions:

The potatoes, place in a saucepan, brush and add just as much water by the potatoes are covered, boil for about 20 minutes until they are tender. The water is poured off, and the potatoes steams of and kept the heat on raclette-Grill.

Membranes and tendons on the liver is removed, and cut into slices. Slices served on a platter.

The onions peeled and chopped fine. The spires and salvien rinse, and both served.

The cheese cut into thin slices in the size fits raclete-sizzling. Be laid on the table along with the oil, slat, pepper, wine and butter.

Some løgstykker fried in oil until they begin to be remedied, and liver slices fried with 1-2 minutes on each side.

Liver pieces seasoned lightly with salt and pepper, and Sage and sprouts added upstairs. 2 tsp. wine onto over, 1 cheese slice is added on, and finally distributed some butter blobs. Liver grilling until cheese begins to melt and takes color.