Ingredients
150 g liver (pork or beef)
100 g butter
300 ml cognac
salt
ground pepper
1 onion
1 small apple
Method
Clearing the liver from the skins and cut into thin strips. Fry in heated butter. To this was added the diced onion, cleaned, peeled and diced apples and spices. The mixture is poured brandy and flamed.
Containers:
Difficulty
Easy
Tested
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