Veal Liver Loaf with Mashed Potatoes and Onion Sauce

For the veal liver loaf, prepare the sauce and the potatoes. Put the potatoes, wash, peel, cut into pieces in a small pot as high as possible. Fill with water so that the potatoes are covered.

Peel and halve the onions and shallot and cut them into strips. The root base should not be used.

For the liver loaf, wash the parsley, read, pat dry and chop. Set aside some coarse for decoration. Peel and finely chop the shallot, peel the garlic clove and put it through a press.

Finely grind the wormwood herb with a mortar. Wash the orange with hot water, cut off the zest and chop. Separate the egg, beat the beaten egg white with a pinch of salt until very stiff.

Now wash the calf and chicken livers, pat dry and remove the sinews and skin. Cut into small pieces.

Cut a strip off the toast slices and set aside, soak the rest briefly with water and squeeze vigorously, tear into pieces. (see tip).

Heat the clarified butter in a non-stick pan, sauté the shallot with the garlic until translucent, and finally add the wormwood, so that the flavor develops better.

Remove from heat and let cool. Now mix the liver, as well as the toast and the onion. Turn through the coarse disc of the meat grinder, now still the toast put aside. Thus, the meat grinder is well emptied and cleaner.

The mass with the fine

Preparation Tip:

It all sounds very elaborate, but it is not. The veal liver loaves taste very intense and are still nice and airy and not firm.

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