CALVES LIVER SPIKED WITH MUSTARD AND SAGE

To do the calves’ liver spiked with mustard and sage, you have to mix the liver and breadcrumbs in a blender. Then add sage and mustard, mix. Make into meatballs, arrange in a plate and add mushroom. Put syrup to make it tasty.

Serves :

Preparation Time :

30 minutes

Cooking Time :

40 minutes

Preparation Method :

Mix the liver with enough breadcrumbs in a blender or food processor to form a smooth paste.
Add the egg white, mustard and sage. Mix them for a few seconds until they are thoroughly incorporated into the meat.
Mix in the shallots and the corn flour. Season well with salt and pepper.
Dust your hands with corn flour and form the mixture into 1 inch balls - about the size of a golf ball.
Heat the margarine in a pan, fry the garlic and chopped mushrooms for 2 minutes.
Bring the stock to the boil in a saucepan. Lay a piece of wet greaseproof paper in a steamer.
Spread the chopped mushrooms on top. Arrange the liver balls on the mushrooms, cover with a tight-fitting lid and steam over the stock for 6 minutes.
Arrange the meatballs on 4 warmed serving plates and keep warm.
Stir the mushrooms and any meat juices into the stock. Add the remaining mustard and sage.
Boil rapidly to reduce until syrupy. Whisk in the margarine, bit by bit, until the sauce is creamy.
Pour over the meatballs, garnish with sprigs of sage.
Serve at once with brown rice and a fresh green salad.