Fillet of Milk-Fed Calf, Peppers Stuffed with Goose Liver and Mushroom Bread Dumplings

For the farce: Cut the meat into cubes and cool well with salt and pepper. Finely puree meat with remaining ingredients in kitchen cutter. Lightly season fillet slices on both sides with salt and pepper. Spread 4 fillet slices with 1/2 cm of the farce. Place remaining filet slices on top. Spread out well-watered pork net, pat completely dry and brush with farce. Place fillet slices on top and wrap in the pork net. Sear stuffed fillet slices in a pan for about 2 minutes on each side and place in oven heated to 210°C for 5 minutes. Remove the meat from the pan and let it rest for about 6-8 minutes.For the bread dumplings:Remove the crusts from the toast and cut into 2x2cm cubes, finely dice the bacon, shallots and mushrooms and brown them in a pan. In a large bowl, gently mix all this with the toast, milk, cream and herbs. Spread on a greased baking tray about 2 cm thick, smooth and bake at 100°C, for 50 minutes.For the stuffed peppers:Cut off the top and scoop out the core. Add salt and pepper to the tomato juice and season with sugar. Blanch the peppers in tomato sauce for 4 minutes.For the stuffing:Melt butter, sauté shallots, add goose liver and sauté lightly. Add chopped garlic, marjoram and the remaining ingredients to the minced meat. Season with salt and pepper. Serve with white bread

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