Veal Carre with Liver and Apples and Brussels Sprouts

1. Remove the skin from 300 g apples, quarter, core and cut into fine cubes. Peel and finely dice the shallots. 2 egg Heat oil in a frying pan and sauté apples and shallots for 2 min. Season with salt and pepper. Put in a suitable bowl and cool. Remove fat and sinews from the liver and cut into small cubes as well. Mix into the apples together with the veal sausage meat. Chop 1 sprig each of thyme and marjoram. With 2 egg Calvados to the meat mixture form and mix the whole hearty.

2. parallel to the bones, cut a deep pocket as large as possible in the veal carre. Season with salt and pepper inside and out. Form the stuffing into the pocket and close the opening with a meat pin and spaghetti. Place the bacon and the remaining kitchen herbs between the bones over the seam and tie the whole thing with spagat.

Roughly dice the carrots, celery and onions and the remaining apple. Heat the remaining oil in a roasting pan and sear the meat heartily in it all around at high temperature. Remove the meat and stir-fry the vegetables and apple for 1-2 minutes. Add the paradeis pulp and stir briefly. Extinguish with the remaining Calvados, add the veal stock and 275 ml of water. Put the meat repeatedly into the roasting pan. 4.

Cook for 50-60 minutes on the 2nd rack from the bottom in the oven heated to 190 °C (gas 2-3, convection oven not recommended). Cook every 10 min with the

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